I am so ready for summer! It’s time to celebrate with some strawberry rhubarb crumb cake!
In some ways it’s like summer started seven weeks ago because the kids have been home. However, we have not been doing the usual summer activities. And then the other day, my rhubarb started popping up and it was like all was right in the world. Almost. This strawberry rhubarb crumb cake was the answer to everyone’s questions that they didn’t even need to bother asking. We are all obsessed with this cake.
I love rhubarb. Like it’s one of my favorite all-time things that I somehow kind of forget about until May hits and then I’m like rhubarb this and rhubarb that. It just becomes a part of my diet on a weekly basis and it doesn’t stop until school starts again. And that’s that. I think you should get in on this rhubarb frenzy. I grow a little bit of it on the side of our house and as long as it gets plenty of sun (+ water of course) it will do great.
I do love the taste of rhubarb. Obviously. I also love rhubarb so much because my grandpa grew it and it just reminds me of him every time I pull rhubarb or bake with it so I have made it a custom to grow it at whatever house we have moved to.
I have several favorite strawberry rhubarb recipes but I haven’t posted too many of them on here for some reason. I’m not sure this is correct but I feel like not too many people may be looking for rhubarb recipes.
Around here I’ve made:
Strawberry rhubarb baked oatmeal
It’s definitely time to expand this list. Oh BTW can I just eat up all this strawberry crumb goodness right now? YUM!
The temps are creepin up and I have to say I was ready to say goodbye to the freezing temps. I could live in the 60-70 degree world for a while. How ’bout you? It means I can go outside any time of the day and not be sweating within 5 minutes. That is something to smile about.
I happened to come across this recipe in Williams Sonoma Cooking at Home cookbook and it now has yet another sticky note stuck inside it with some notes scribbled on it. You need this cake in your life especially right now when we could use a few extra smiles every day. If you don’t have rhubarb, you can add additional strawberries.
The texture of this cake is similar to that of a coffee cake but we enjoy this for dessert too! It’s sweet but not overly sweet and is super crumbly but I don’t mind that at all. It doesn’t cut up as smoothly as a normal cake but the taste is outstanding so I don’t mind that it gets a little messy.
I always hesitate to try a new strawberry rhubarb dessert because I have two really good ones (that I will be sharing soon!) so I never think another one is necessary. The verdict? This one is definitely necessary to have around. It is amazing as is but the next time I serve it a nice scoop of vanilla ice cream or homemade whipped cream is going to happen too. For now, a good dusting of powdered sugar works great too!
Be sure to give this a try soon and remember to swap the rhubarb for more strawberries if you don’t have rhubarb available! You are going to love this!
Strawberry Rhubarb Crumb Cake
Ingredients
- 2 1/2 cups cake flour, sifted and divided
- 2 cups light brown sugar, packed
- 1/2 cup cold unsalted butter, cut into 8 pieces
- 1 egg, beaten
- 2 tsp baking powder
- 1 tsp ground cinnamon
- zest of 1 lemon
- 1 cup milk
- 1 cup rhubarb, chopped heaping
- 1 cup strawberries, sliced heaping
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350℉. Butter and flour a 9x13 baking pan shaking out any excess flour. Set aside.
- Add 2 cups of the sifted cake flour and the brown sugar to a food processor. Pulse until mixed well. Add the pieces of cold butter and process until mixture becomes crumbly, about 30 seconds. Transfer mixture to a large bowl. Measure out 3/4 cup and reserve for the topping. Add the beaten egg to the remaining crumb mixture and mix with a rubber spatula.
- In a small bowl, combine the remaining 1/2 cup sifted cake flour, baking powder, cinnamon, and lemon zest. Mix the flour mixture into the crumb mixture in 3 batches using a hand mixer alternating with the milk in two batches. Pour the batter into the prepared baking dish.
- In a medium bowl, toss the reserved crumb mixture with the strawberries and rhubarb until they are evenly coated. Scatter the fruit and crumb mixture evenly over the batter. Bake until cake becomes golden brown and toothpick inserted into the center comes out clean, about 35-45 minutes. Let cool completely before serving. Top cake with a dusting of powdered sugar or a scoop of vanilla ice cream. YUM!
Notes
More Dessert Ideas
Strawberry Pie Jello Bars
Key Lime Pie Bars
Dreamy Blueberry Crumble Cake
