Late spring is one of my favorite times of year. Mostly because of the amazing produce that starts to make an appearance at the grocery store. Asparagus, rhubarb, and strawberries are some of my favorites.
To learn more about this Rhubarb Coffee Cake, head over to Cooking New England for the full post and recipe.
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. (more)
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These look great! I will definitely be giving them a try.
Very much looking forward to making these!!
Yum, these are fantastic!! Thanks for sharing the recipe 🙂
I am so excited to see someone else making these! I have a different blueberry banana bread that I’ve used for years – it’s the Christmas gift that all my friends, co-workers, and family look forward to. I spend most of December baking, freezing batches as I go, so when it’s time to give them, I just set them out the night before, then wrap in foil with red ribbon.