This strawberry rhubarb crumb cake is a perfect blend of sweet and tart, ideal for a delightful dessert or a special breakfast. You’ll love how the juicy berries and tangy rhubarb come together under a buttery crumb topping.
Key Ingredients & Substitutions:
- Fresh Strawberries: You can use frozen strawberries, but thaw and drain them well.
- Fresh Rhubarb: Frozen rhubarb also works; thaw and drain thoroughly.
- All-Purpose Flour: A gluten-free 1:1 baking blend can be used.
- Butter: Use unsalted butter for best results, but salted butter will also work if that’s what you have.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ½ cup milk
- 1 teaspoon vanilla extract
For the Filling:
- 2 cups chopped fresh strawberries
- 1 ½ cups chopped fresh rhubarb
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup (½ stick) unsalted butter, melted
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8
- Calories per serving: Approximately 350
- Tools Needed: 9×9 inch baking pan, mixing bowls, whisk, electric mixer
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 375°F (190°C). Grease and flour a 9×9 inch baking pan to prevent sticking. This ensures your berry cake releases easily.
2. Make the Crumb Topping
In a medium bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Pour in the melted butter and mix with a fork until moist crumbs form. Set this aside.
3. Whisk Dry Cake Ingredients
In a small bowl, whisk together the flour, baking powder, and salt for the cake. This evenly distributes the leavening agents.
4. Cream Wet Cake Ingredients
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
5. Combine Cake Batter
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Spread the batter evenly into your prepared pan.
6. Prepare the Fruit Filling
In another bowl, gently toss the chopped strawberries and rhubarb with granulated sugar and flour. The flour helps to thicken the juices.
7. Assemble the Cake
Spoon the fruit mixture evenly over the cake batter in the pan. Sprinkle the prepared crumb topping generously over the fruit layer.
8. Bake Your Berry Cake
Bake for 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.
9. Cool and Serve
Allow the strawberry rhubarb crumb cake to cool in the pan on a wire rack before slicing and serving. This helps the cake set and prevents it from falling apart.
Variation Ideas:
- Add a squeeze of fresh lemon juice to the fruit filling for extra brightness.
- Incorporate a sprinkle of rolled oats into the crumb topping for added texture.
- Try other berry cake recipes by substituting blueberries or raspberries for the strawberries.
Storage Instructions:
Store leftover strawberry rhubarb crumb cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can gently reheat individual slices in the microwave for a few seconds if you prefer it warm.
Frequently Asked Questions (FAQ):
Q: Can you use frozen fruit for this berry cake recipe?
A: Yes, you can. Thaw frozen strawberries and rhubarb completely and drain any excess liquid before using.
Q: How do you know when the crumb cake is done baking?
A: A wooden skewer inserted into the center of the cake should come out clean, and the topping should be golden brown.
Q: Can you make this crumb cake ahead of time?
A: Yes, you can bake it a day in advance. Store it as directed for best freshness.
Q: What if you don’t have fresh rhubarb?
A: You can substitute an equal amount of firm, tart apples, like Granny Smith, but the flavor profile will change.
Q: Is this a good recipe for beginners?
A: Absolutely! The steps are straightforward, making it an excellent berry cake recipe for those new to baking.
Q: Can you freeze the baked crumb cake?
A: Yes, once completely cooled, wrap individual slices or the whole cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.