Strawberry Cobbler

6 C. - Strawberries (cut into thirds)
1/3 C. - Sugar
2 C. - Flour
2/3 C. - Sugar
2 Tsp. - Baking Powder
1/4 Tsp. - Baking Soda
1/4 C. - Salt
3/4 C. - Butter
1 C. - Buttermilk
1 Tbs. - Sugar
1/2 Tbs. - Cinnamon

Preheat the oven to 375 degrees. Lightly grease a 3 Quart dish or 8 medium ramekins, place the berries in the baking dish and sprinkle with 1/3 c. sugar and mix well. In another bowl mix the flour, 2/3C. sugar, baking soda, baking powder and salt. Using a pastry blender or 2 knives and cut the butter into the flour mixture until it's coarse and crumbly. Add the buttermilk and mix until fully blended and a thick batter forms. Spoon the batter over the berries and using the back of a spoon spread the batter evenly over the top of the berries, don't worry about if you have holes in the batter because it will fill in while baking. Sprinkle the top of the cobbler with some of the cinnamon sugar then bake for about 35 minutes or until golden brown.

Rhubarb Crumb Bars

Martha Stewart
Makes 16 squares

For the streusel:
6 tablespoons unsalted butter, melted, plus softened butter for pan
1 cup flour, plus more for pan
1/2 cup packed brown sugar
1/4 teaspoon salt

For the cake:
1/2 pound rhubarb, cut into 1/2 inch pieces
1 tablespoon brown sugar
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup icing sugar
2 large eggs
1/2 teaspoon vanilla

Preheat oven to 350F. Butter an 8 inch square baking pan. Line with parchment leaving an overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.

Make the streusel by whisking butter, brown sugar and salt. Add flour and stir with fork till large crumbs form. Refrigerate til ready to use.

In a medium bowl, combine rhubarb, brown sugar and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder and salt. In a large bowl using an electric mixer, beat butter and icing sugar until light and fluffy. Beat in eggs, one at a time. With mixer on low, beat in vanilla then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.

Bake til golden and toothpick inserted in center comes out with moist crumbs attached, about 45-50 minutes. Let cool completely in pan. Using paper overhang, lift out cake and cut into 16 bars.