This fresh peach crostata is similar to biting into a fresh ripe peach except it has a flaky piecrust shell, and it’s best served warm and with a fork. If you’re intimidated by making a whole pie, then making a crostata should be right up your alley. By using either homemade or store-bought pie crust …
The batter for this cake is thick….really thick, but that’s what enables the fruit to stay wonderfully suspended throughout the entire cake, and not sink to the bottom (make that the top) of the cake, when the cake is inverted.
In almost each and every forkful you take of this Old-Fashioned Strawberry Rhubarb Bundt Cake you’ll have a plump piece of strawberry or rhubarb, which is a very, very good thing!
Chocolate Covered Strawberry Filled Eclairs may look intimidating to make, but trust me, they’re not, and they’ll always receive plenty of oohs and aahs!!