Strawberry Rhubarb Crumb Cake
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The Spruce / Cara Cormack
Nutritional Guidelines (per serving) | |
---|---|
218 | Calories |
11g | Fat |
27g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 24 | |
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. |
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
-
Gather the ingredients.
The Spruce / Cara Cormack -
Grease and flour a 9-inch springform pan.
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Combine the rhubarb, mashed strawberries, lemon juice in a medium saucepan.
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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.
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Heat oven to 350 F.
-
Combine the 1 1/2 cups flour, soda, baking powder, and salt in a bowl.
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In a large mixing bowl, beat 1 stick of butter with the 3/4 cup granulated sugar until light and fluffy.
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Beat in the eggs and sour cream. Then beat in vanilla.
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Slowly beat in the flour mixture until smooth and blended. Spread in the prepared pan.
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Spoon cooled filling mixture over the cake batter.
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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.
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Sprinkle evenly over the filling layer.
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Bake for about 45 minutes, or until the cake is firm and topping is lightly browned.
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Serve and enjoy!
The Spruce / Cara Cormack
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.