Rhubarb-Strawberry Crumb Cake
May 5, 2011 3 Comments
Rhubarb is the perfect complement to fresh strawberries in this deliciously moist, subtly fruity and always yummy cake, particularly when you can purchase both items in season. Serve with your favorite coffee for a mid-morning snack or as a light after-dinner dessert.
PREP: 25 minutes
TOTAL TIME: 1 1/4 hours + cooling time
For The Streusel
- 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
- 1 cup all-purpose flour, (spooned and leveled), plus more for pan
- 1/2 cup packed light-brown sugar
- 1/4 teaspoon salt
For The Cake
- 2 stalks rhubarb, coarsely chopped
- 3/4 cup sliced strawberries
- 1 tablespoon light-brown sugar
- 1 cup all-purpose flour, (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup confectioners’ sugar (also called 10-X)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350°F. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
- Make streusel: Whisk together butter, brown sugar and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
- Make cake: In a medium bowl, combine rhubarb, strawberries, 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 confectioners’ 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 strawberry mixture; top with streusel.
- Bake cake until golden and a toothpick iserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 9 pieces.
YIELDS: 9 servings
© 2011 Jadeworks Entertainment.