Strawberry Rhubarb Crumb Cake

by Rebecca Jun 6th, 2011 // Breakfast, Desserts, Veggie Friendly

Strawberry Rhubarb Crumb Cake

Strawberry Rhubarb Crumb Cake

Don’t make this coffee cake. Seriously. Don’t make it. Unless you want to keep cutting off little bits saying to yourself “Just one more taste…” or “This will be my breakfast and lunch…” or “I’ll start my diet tomorrow…” or, or, or. The problem is that this is one of those cakes that is just the right amount of sweet. As in, it’s barely sweet but has a real buttery, sugary crumb topping.  So it’s both savory and sweet and it’s rude. It just sits there begging to be eaten.

Strawberry Rhubarb Crumb CakeStrawberry Rhubarb Crumb Cake

The cake wasn’t the only one begging. All weekend long both kids wanted cake. For breakfast, for snack and for dessert. It even out-shined an offer for an ice-cream cone. I will not be making this again any time soon.

Strawberry Rhubarb Crumb Cake

Or will I? I still have 4 more stalks of rhubarb in the fridge and it is in season. Oh crumb cake, why do you taunt me so? Ahhhh!

Strawberry Rhubarb Crumb Cake Recipe
adapted from Smitten Kitchen

Prep Time: 15 mins  Cooking Time: 30 to 40 mins

Topping Ingredients:
1/4 cup all-purpose flour
1/4 cup white whole wheat flour
1 tablespoon granulated sugar
3 tablespoons light or dark brown sugar
1/4 teaspoon ground cinnamon
Pinch of salt
3 tablespoons unsalted butter, melted

Cake Ingredients:
1 large egg
3 tablespoons light or dark brown sugar
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and cooled to lukewarm
3/4 lowfat or nonfat vanilla yogurt
1 cup white whole wheat flour or whole wheat pastry flour (see Note)
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)
1 cup sliced strawberries

1. Preheat oven to 375 and grease a 9 inch round pan (or similar size oblong pan) with baking spray.
2. Make the topping in a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.
3. To make the cake, whisk egg and sugars together then whisk in butter and yogurt.
4. In a separate bowl, whisk together flours, baking powder and baking soda and stir them into the yogurt mixture, mixing until just combined.
5. Fold in rhubarb, strawberries and 1/3 (feel free to eyeball this) of the streusel mixture.
6. Transfer batter to prepared baking pan and sprinkle the rest of the topping all over the top of the batter. Gently press the crumbs in so they stick.
7. Bake for 30 to 40 minutes or until toothpick comes out clean.
8. Cool on a rack for 10 minutes before serving. Tastes great warm or at room temp.

Makes: 10 servings

Strawberry Rhubarb Crumb Cake

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7 Comments on “Strawberry Rhubarb Crumb Cake”

  1. 1.) Another Suburban Mom
    June 8th, 2011

    This looks awesome. Have you made these into muffins or left the yumminess at the cake level.

  2. 2.) Lauren
    June 13th, 2011

    Strawberry Rhubarb is such a perfect combination. Your cake looks absolutely beautiful!

  3. [...] fear runs deep. So deep that I bought 3x the amount of rhubarb I needed to make the Strawberry Rhubarb Crumb Cake I told you about last week. To my complete amazement, after much trepidation, the rhubarb in the [...]

  4. 4.) Teresa
    June 30th, 2011

    I am so excited to make this cake tomorrow! I have also been dying to try the “browned butter” technique. Do you think it will work with this cake since it calls for the butter to be melted! Thanks!

  5. [...] this weeks Swell supper: End of Summer Vegetable Gratin, Parmesan Chicken, a side of pasta, and Strawberry Rhubarb Crumb cake for [...]

  6. [...] Strawberry Rhubarb Crumb Cake from Cooking with my Kid [...]

  7. 7.) chanel セール
    September 22nd, 2013

    ラッシュガード レディース 長袖

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