Strawberry Rhubarb Crumb Cake Recipe
A delicious rhubarb and strawberry crumb cake serves as a versatile dessert or coffee cake.
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Instructions
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Preheat oven to 350 F and grease and flour a 9-inch springform pan.
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In a saucepan, combine rhubarb, mashed strawberries, and lemon juice; stir in a mixture of 2/3 cup sugar and cornstarch. Simmer, stirring, until thickened, then cool.
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In a bowl, combine 1 1/2 cups flour, baking soda, baking powder, and salt.
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In a large bowl, beat 1 stick butter with 3/4 cup granulated sugar until fluffy; beat in eggs, sour cream, and vanilla.
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Gradually beat the dry flour mixture into the wet ingredients until smooth, then spread the batter into the prepared pan.
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Spoon the cooled fruit filling over the cake batter.
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For the topping, combine 3/4 cup flour, 1/2 cup granulated sugar, cinnamon, nutmeg, 5 tablespoons melted butter, and optional pecans; mix well and sprinkle over the filling layer.
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Bake for about 45 minutes, or until the cake is firm and the topping is lightly browned.