Lavender + Rhubarb=Spring Baking Bliss
Spring brings an insane bounty all at once: peonies, ramps, lilacs, spring onions.
One of our favorite farmer's market moments is the first sight of a rhubarb stalk. The tart, tangy bite that rhubarb lends to pies and baked goods, not to mention all manner of savory dishes, is one that is totally worth waiting all year for.
One recipe that we cannot stop obsessing over pairs rhubarb with lavender, upping the floral, fruity quotient of these heavenly hybrids of coffee cake & springy confection.
Load up that market tote with rhubarb and give it a try for your next park picnic.
Streusel: 1/4 cup all purpose flour
2 tablespoons brown sugar
1 teaspoon lemon zest pinch of salt
1 1/2 tablespoons unsalted butter, melted
1/2 cup granulated sugar
5 teaspoons dried lavender
1 cup all-purpose flour
3/4 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces plain Greek yogurt
2 teaspoons lemon zest
1 teaspoon vanilla extract
6 tablespoons unsalted butter, melted
1-1 1/2 cups diced rhubarb