Strawberry Rhubarb Crumb Cake

By Diana Rattray

Updated 04/30/19

Strawberry Rhubarb Crumb Cake
Diana Rattray
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 24 servings
Nutritional Guidelines (per serving)
218 Calories
11g Fat
27g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 24 servings
Amount per serving
Calories 218
% Daily Value*
Total Fat 11g 15%
Saturated Fat 5g 26%
Cholesterol 57mg 19%
Sodium 251mg 11%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 6%
Protein 3g
Calcium 61mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delectable crumb cake is a great way to use this season's rhubarb and strawberries. Serve this cake as a coffee cake for brunch or breakfast, as a dessert cake, or take it along to a potluck.

Ingredients

  • Filling:
  • 2 cups thinly sliced rhubarb (about 1/2-inch thickness)
  • 1 pint strawberries (cleaned, hulled, and sliced and lightly mashed)
  • 1 tablespoon lemon juice
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • Cake:
  • 1 1/2 cups/7 ounces all-purpose flour (spoon and sweep)
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoons salt
  • 1 stick (4 ounces) butter (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • Topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 5 tablespoons melted butter
  • Optional: 1/2 cup chopped pecans

Steps to Make It

  1. Gather the ingredients.

  2. Grease and flour a 9-inch springform pan.

  3. Combine the rhubarb, mashed strawberries, lemon juice in a medium saucepan.

  4. Combine the 2/3 cup sugar and cornstarch and add to the fruit mixture. Bring to a simmer, stirring. Reduce heat to low and simmer, stirring, until thickened. Remove from heat and let cool.

  5. Heat oven to 350 F.

  6. Combine the 1 1/2 cups flour, soda, baking powder, and salt in a bowl.

  7. In a large mixing bowl, beat 1 stick of butter with the 3/4 cup granulated sugar until light and fluffy.

  8. Beat in the eggs and sour cream. Then beat in vanilla.

  9. Slowly beat in the flour mixture until smooth and blended. Spread in the prepared pan.

  10. Spoon cooled filling mixture over the cake batter.

  11. Combine the 3/4 cup flour, 1/2 cup granulated sugar, cinnamon, nutmeg, 5 tablespoons melted butter, and chopped pecans, if using, and mix well.

  12. Sprinkle evenly over the filling layer.

  13. Bake for about 45 minutes, or until the cake is firm and topping is lightly browned.

  14. Serve and enjoy!

Tips

  • Weighing is the most accurate method of measuring four. If the recipe specifies weight, weigh the flour.
  • Always use a dry measuring cup for measuring flour. Never use a liquid measuring cup.
  • If a recipe does not tell you how to measure or give a weight, use the 4 1/2 ounces/128 grams spoon and sweep method. 

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