Description
Strawberries and rhubarb combine to make a sweet, fruity filling in this cake. The crumb topping adds a little crunch; it would probably be good with some nuts sprinkled on top.
Ingredients
- ⅔ cup sugar
- ⅓ cup cornstarch
- 2 cups chopped rhubarb
- 1 (10 ounce) package frozen sliced strawberries, thawed
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cold butter or margarine
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ¾ cup sugar
- ½ cup all-purpose flour
- ¼ cup cold butter or margarine
Instructions
- Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened
- about two minutes. Remove from heat
- stir in lemon juice
- and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch pan.
- Combine 3 cups flour
- 1 cup sugar
- baking powder
- and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs
- buttermilk
- and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling
- then cover with remaining batter.
- In a small bowl
- combine 3/4 cup sugar and 1/2 cup flour
- and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.
- Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean
- 45 to 50 minutes. Cool on a wire rack.
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Servings: 12