Weekend Round-Up

Best spring recipe for the week

Strawberry Rhubarb Crumb Cake

Cook's notes: An easy crumb cake to make for coffee time or a brunch. It's a winning combination with tart rhubarb paired with sweet strawberries topped with a crunchy cinnamon streusel topping. What's not to like! 

Ingredients:

• 1 cup all-purpose flour
• 1- 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. Saigon cinnamon 
• 6 TB. butter, softened
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 tsp. vanilla extract
• 2/3 cup 2 % milk 
• 1-1/4  cups sliced strawberries
• 1-1/4 cups finely chopped rhubarb

Crumb Topping:

• 3/4 cup firmly packed brown sugar
• 1/2 cup all-purpose flour 
• 1/3 cup quick oats 
• 1 tsp. Saigon cinnamon
• 3 TB. chilled butter, cut into small pieces

Directions: 

• Prepare crumb topping first. Combine brown sugar, flour, oats, and 4 tablespoons butter; knead together using fingertips or a fork until well combined and mixture starts to clump together. Keep in freezer until ready for use, at least 40 minutes.
• Preheat oven to 350 degrees  and grease and flour 1 (9-inch) round cake pan.
• In a medium mixing bowl, sift together 1 cup flour, baking powder, salt, and cinnamon. 
• In a large mixing bowl, beat together 6 tablespoons butter and granulated sugar until creamy, about 1 minute; beat in yolks and vanilla until combined. 
• Gradually beat in flour mixture, alternating with milk until combined, about 1-2 minutes. Spread cake batter evenly into prepared pan. Top batter with strawberries and rhubarb. Bake for 20 minutes.
• When cake has baked 20 minutes, top evenly with crumb mixture. Continue baking for an additional 15-20 minutes or until golden brown and a toothpick inserted into cakes comes out with moist crumbs attached. 
• Cool for 30 minutes before running a knife around outside edges. Remove cake from pan and cool on a rack.
  

Why Didn't I Think of That

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