Here in Switzerland, everything is about 3 weeks early. It. Is. Summer. * Squeal*
Along with the early summer comes a variety of early garden favorites like beautiful crispy lettuce and my long lost baking buddy, rhubarb. Rhubarb and me go way back. I liked to pick the mysterious sour stalks of pink and green as a little girl and dip them in sugar with my “Poppa”. When we had picked too much my Nanny would cook it, and make an awesome stewed rhubarb that was great on morning toast or ice cream. I wanted to try something new with rhubarb though, so I went out and got a stalk from the garden, and decided to make a strawberry rhubarb cake of sorts.
I like this cake because it’s sliceable and still has that “crumble” feel that I’m so fond of. I love how each bite has a beautiful combination of cinnamon-sugar and sweet and tangy strawberry-rhubarb. The crumble topping really puts this recipe over the top. It’s gorgeously matched and gives this moist cake a nice light crunch.
To begin, preheat your oven, grease and flour your pan, and grab a medium bowl. Sift together flour, baking powder, salt, and cinnamon. In a large mixing bowl, beat together 6 tablespoons butter and granulated sugar until creamy, about 1 minute.
Throw in your egg yolks and vanilla. Here I’m just separating the whites from the yolks and putting the whites into a bowl for breakfast tomorrow :)
Beat 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.
Meanwhile, prepare the crumb topping: 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. 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 the cake 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.
This is delightful. I had a huge slice!
Strawberry Rhubarb Crumb Cake
Recipe taken from Two Peas and Their Pod
Ingredients:
Cake
1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2/3 cup milk (I used 2%)
1 cup sliced strawberries
2/3 cup finely chopped rhubarb
Crumb Topping
3/4 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/3 cup old fashioned oats
1 teaspoon cinnamon
5 tablespoons chilled unsalted butter, cut into small pieces
Directions:
1. Preheat oven to 350 degrees F. Grease and flour 1 (9-inch) round cake pan or an 8 x 8 inch square pan (I used this).
2. In a medium mixing bowl, sift together 1 cup flour, baking powder, salt, and cinnamon.
3. 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.
4. Gradually beat in flour mixture, alternating with milk until combined, about 1-2 minutes.
5. Spread cake batter evenly into prepared pan. Top batter with strawberries and rhubarb. Bake for 20 minutes.
6. Meanwhile, prepare the crumb topping: 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.
7. 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.
*Photos taken mostly by Alicia Leroux (thanks Alicia)!