Adapted from My Baking Addiction’s Strawberry Rhubarb Cake.
Last week, we received two bright red stalks of rhubarb in our CSA bag. Knowing that rhubarb pairs perfectly with strawberries, and how much Little Bread Dudes love my blueberry yogurt cake, I went in search of a recipe that was slightly sweet, slightly tart, and could be served for an indulgent breakfast. This is what I found.
You can make the streusel topping ahead of time, and refrigerate it until you’re ready to use.
My one complaint with this recipe is that all the moving parts require separate bowls, which generates a lot of dishes.
You will need:
to prepare your pan:
1 tablespoon butter
3 tablespoons AP flour
for the streusel:
6 tablespoons (85g) melted butter
1 cup (or more) AP flour
1/2 cup brown sugar
for the cake:
1 cup chopped strawberries
1 cup chopped rhubarb
1 tablespoon sugar
1 cup all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (100g) unsalted butter, room temperature
1 cup confectioner’s (powdered) sugar
1 teaspoon vanilla extract
- Preheat your oven to 350 degrees F. Butter an 8-inch glass dish and cover it with a piece of parchment paper. Then coat the paper and the rest of the dish with more butter. Dust the pan with flour to coat. Set it aside.
- Melt the butter in a medium-sized bowl. Add brown sugar and flour until the mixture is dry and the consistency of small crumbs. Refrigerate until needed.
- Mix together 3/4 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in a medium-sized bowl. Set aside.
- Mix together chopped rhubarb, chopped strawberries, 1 tablespoon sugar and 1/4 cup flour. Set aside.
- In a large bowl, mix the 1/2 cup room temperature butter and confectioner’s sugar with a hand mixer for three minutes until light and fluffy. Add the eggs one at a time, then the vanilla extract.
- Add the flour mixture to the butter and egg mixture using a silicone spatula and stir until combined. Use the spatula to transfer it to your prepared 8-inch glass pan and spread it evenly along the bottom of the pan.
- Spread your strawberry rhubarb mixture on top of that.
- Spread the streusel topping on top. Bake for 45-55 minutes until the streusel is golden brown. Remove from the oven and let cool completely. Remove from the pan using the parchment paper and slice into 16 pieces.