Strawberry Rhubarb Crumb Cake

Strawberry Rhubarb Crumb Cake
Strawberry Rhubarb Crumb Cake. Diana Rattray
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 24 servings
Ratings (14)

By Diana Rattray

Updated 09/21/17

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.

What You'll Need

  • 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 all-purpose flour, 7 ounces, 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
  • 1/2 cup chopped pecans, optional

How to Make It

  1. Grease and flour a 9-inch springform pan.
  2. Combine the rhubarb, mashed strawberries, lemon juice in a medium saucepan. 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.
  3. Heat oven to 350 F.
  4. Combine the 1 1/2 cups flour, soda, baking powder, and salt in a bowl.
  5. In a large mixing bowl, beat 1 stick of butter with the 3/4 cup granulated sugar until light and fluffy. Beat in the eggs and sour cream. Beat in vanilla. Slowly beat in the flour mixture until smooth and blended. Spread in the prepared pan.
  1. Spoon cooled filling mixture over the cake batter.
  2. Combine the 3/4 cup flour, 1/2 cup granulated sugar, cinnamon, nutmeg, 5 tablespoons melted butter, and chopped pecans, if using. Mix well and sprinkle evenly over the filling layer.
  3. Bake for about 45 minutes, or until the cake is firm and topping is lightly browned.

More Recipes
Strawberry Rhubarb Dump Cake

Strawberry Rhubarb Crisp

Quick and Easy Strawberry Rhubarb Fool

Nutritional Guidelines (per serving)
Calories 218
Total Fat 11 g
Saturated Fat 5 g
Unsaturated Fat 4 g
Cholesterol 57 mg
Sodium 251 mg
Carbohydrates 27 g
Dietary Fiber 2 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)