- This topic has 1 reply, 1 voice, and was last updated April 3, 2017 at 12:04 am by .
- April 3, 2017 at 12:04 am #377393
Strawberry Rhubarb Crumb Cake
2 cups thinly sliced rhubarb
1 pt strawberries, cleaned, hulled, and sliced and lightly mashed
1 tbs lemon juice
2/3 cup granulated sugar
3 tbs cornstarch
1 1/2 cups all-purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 stick butter, softened
3/4 cup granulated sugar
1/2 cup sour cream
1 1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
5 tbs melted butter
1/2 cup chopped pecans, optional
Grease and flour a 9-inch spring form pan.
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.
Heat oven to 350°.
Combine the 1 1/2 cups flour, soda, baking powder, and salt in a bowl.
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.
Spoon cooled filling mixture over the cake batter.
Combine the 3/4 cup flour, 1/2 cup granulated sugar, cinnamon, nutmeg, 5 tbs melted butter, and chopped pecans, if using. Mix well and sprinkle evenly over the filling layer.
Bake for about 45 min, or until the cake is firm and topping is lightly browned.
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