Strawberry Rhubarb Crumb Cake
Ingredients
The cake
-
1
cup
all-purpose flour
-
1 ¼
teaspoon
baking powder
-
¼
teaspoon
salt
-
½
teaspoon
cinnamon
-
6
tablespoons
unsalted butter, softened
-
½
cup
granulated sugar
-
2
large
egg yolks
-
1
teaspoon
vanilla extract
-
2/3
cup
milk
-
1
cup
sliced strawberries
-
2/3
cup
finely chopped rhubarb
Crumb topping
-
¾
cup
firmly packed brown sugar
-
½
cup
all-purpose flour
-
⅓
cup
old fashioned oats
-
1
teaspoon
cinnamon
-
5
tablespoons
chilled unsalted butter, cut into small pieces
Instructions
- Preheat the oven to 350°F and grease and flour a 9-inch round cake pan.
- In a medium bowl, sift together the flour, baking powder, salt, and cinnamon.
- In a large bowl, beat the butter and granulated sugar until creamy, then add the egg yolks and vanilla.
- Gradually mix in the flour mixture and milk until combined.
- Spread the batter in the prepared pan and top with strawberries and rhubarb.
- Bake for 20 minutes.
- For the crumb topping, mix the brown sugar, flour, oats, and butter until clumpy, then freeze until needed.
- After 20 minutes of baking, sprinkle the crumb topping over the cake and bake for an additional 15-20 minutes until golden brown.
- Cool the cake for 30 minutes before removing it from the pan.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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