Strawberry Rhubarb Crumble Cake

 

Strawberry and Rhubarb Crumble Cake 

Cook's notes: Strawberries and rhubarb combined with a brown sugar crumb topping create a delicious cake, perfect for celebrating Mother's Day. It's moist and buttery packed with your favorite spring flavors.

The recipe adapted from whiteonricecouple.com
Cooking Tips:
The day before cut up rhubarb and strawberries, place them in small separate containers, and refrigerate.
Make streusel ingredients, cover and refrigerate.

Streusel Ingredients:

• 6 tablespoons, of cold butter, cut pea size
• 3/4 cup dark brown sugar
• 1/4 teaspoon sea salt
• 1-1/4 cups flour
• 1/4 cup regular oats
• 1 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• 3/4 cup chopped walnuts 

Cake Ingredients:

• 2 cups rhubarb, diced
• 2 cups strawberries, diced
• 1-1/2 tablespoons brown sugar
• 1 tablespoon lemon juice
• 1-1/3 cups flour, divided
• 1/2 cup butter, softened
• 1-1/4 cups powdered sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla
• 1 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt

Pan Preparation:

• Preheat the oven to 350 degrees. Spray lightly a 8 x 8 pan with cooking spray.
• Line pan with parchment paper leaving a 2-inch overhang on two sides. Smooth out the paper inside of the pan making sure it's flush with the sides and corners.

Streusel Directions:

• Use a food processor or a pastry cutter, mix butter, brown sugar, salt, flour, oats, and cinnamon until coarse crumbs are formed. Stir in nuts. Refrigerate.

Cake Directions:

• Combine diced strawberries, rhubarb, brown sugar, lemon juice, and 1/3 cup flour. Set aside.
• In a bowl beat 1/2 cup butter and powdered sugar until light and fluffy. Add in beaten eggs and vanilla. Mix until smooth.
• Sift in the remaining flour, cinnamon, baking powder, and salt into the butter/eggs/powdered sugar mixture. Stir until just incorporated.
• Gently combine batter with strawberry rhubarb mixture. Spoon into prepared pan. Use a sheet of wax paper to press the mixture evenly down into the pan.
• Top with chilled streusel mixture. Bake for 35-40 minutes or until a toothpick comes out clean from the center of the cake.
• Cool cake in pan for 20 minutes, then lift cake on parchment paper to a wire rack to finish cooling. Remove the cake from the parchment paper.
  
  Enjoy the Day