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:
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2 cups thinly sliced rhubarb, about 1/2-inch thickness
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1 pint strawberries, cleaned, hulled, and sliced, and lightly mashed
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1 tablespoon lemon juice
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2/3 cup granulated sugar
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3 tablespoons cornstarch
Cake:
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1 1/2 cups (7 ounces) all-purpose flour, measured with the spoon and sweep method
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1/4 teaspoon baking soda
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1 teaspoon baking powder
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1/4 teaspoons salt
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4 ounces (1/2 cup) unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1/2 cup sour cream
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1 1/2 teaspoons pure vanilla extract
Topping:
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3/4 cup all-purpose flour
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1/2 cup granulated sugar
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1/2 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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5 tablespoons (2 1/2 ounces) unsalted butter, melted
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1/2 cup chopped pecans, optional
Steps to Make It
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Gather the ingredients.
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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.
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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!
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.
Nutrition Facts (per serving) | |
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189 | Calories |
8g | Fat |
28g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 24 | |
Amount per serving | |
Calories | 189 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 5g | 23% |
Cholesterol 35mg | 12% |
Sodium 113mg | 5% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 1g | 3% |
Total Sugars 17g | |
Protein 2g | |
Vitamin C 10mg | 48% |
Calcium 34mg | 3% |
Iron 1mg | 4% |
Potassium 80mg | 2% |
*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. |