Strawberry Rhubarb Crumb Cake
Remember all that rhubarb I bought a couple days ago? I almost forgot about it because it was behind a million other things in my fridge! When I did spot it yesterday, I had to make something before it went bad. It was perfect timing because we had some of our best friends over last night before we went to Monster Jam. Yes, we went to Monster Jam. After seeing commercials where they scream "MONSTER JAM!!!" as the big monster trucks fly in the air and flip over for the past 20 years, we decided it was time to go and check it out for ourselves. We naturally drank before this event because I don't think you should go see monster trucks without being a bit tipsy.
After hours of drinking and screaming at big trucks, this cake was the best thing to come home to. It's one of those cakes where you need to leave a fork under the plastic wrap, so you can easily take a bite of it anytime you want. I do this with most the desserts I make to be honest. The calories don't count if i'm just taking one bite at a time, 50 times a day.
This cake is very easy to make and so super moist. It's really important that you use full fat sour cream if you can. It makes a huge difference in the texture of the cake. The other great thing about this cake is the longer it sits, the most moist it gets. It's not one of those cakes that tastes worse the next day, so feel free to make it ahead of time for a dinner party!
- 1 cup rhubarb, cut into 1/4" pieces
- 3/4 cup strawberries, diced
- 3/4 cup granulated sugar, divided
- 1 cup all purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 6 tbsp unsalted butter, softened
- zest of 1 orange
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup sour cream
- 1 tbsp cornstarch
- 3 tbsp light brown sugar
- 1/3 cup slivered almonds
- 1/2 cup all purpose flour
- pinch of salt
- 3 tbsp butter, melted
- Preheat the oven to 350 degrees F and grease a 8 inch square or round baking dish. Set aside.
- In a bowl, combine rhubarb, strawberries, and 1/4 cup granulated sugar. Set aside and let it macerate while you make the cake.
- Make the crumble topping by combining brown sugar, slivered almonds, all purpose flour, and salt. Using a fork or your hands, stir in the melted butter until the mixture is crumbly. Refrigerate until needed.
- In a large bowl, sift together flour, baking powder, and salt. In a stand mixer bowl, beat the butter and remaining 1/2 cup sugar until light and fluffy on medium speed. About 5 minutes. Add in the orange zest, egg, and vanilla and beat for 1 more minute.
- Add the flour in 3 additions, alternating with the sour cream. Begin and end with the flour mixture.
- Pour the batter into the prepared pan and smooth the top. Drain the strawberry and rhubarb mixture through a fine mesh strainer, discarding the liquid. Pour it back into the bowl and mix in 1 tbsp cornstarch. Arrange the fruit on top of the batter.
- Scatter the crumb topping on top and bake for 40-45 minutes, or until the top is golden brown and a toothpick comes out clean. Cool completely in the pan.