Strawberry Rhubarb Crumb Cake
Strawberries and rhubarbs are two of our favourite things to grow in the garden - both have no comparison when bought in the supermarket. They not only taste delicious but they look it too and truly epitomise the start of English summer. This crumb cake is more than a sponge, it's dense and flavourful and flies off the menu when available in our cafe. Make it now with the last of your strawberries as the perfect summer treat.
FOR THE STREUSEL
6 tbsp unsalted butter, melted, plus room temperature butter for pan
1 cup of all-purpose flour, plus more for pan
1/2 cup packed light brown sugar
1/4 tsp salt
FOR THE CAKE
1 cup chopped rhubarb (1/2 inch pieces)
1 cup chopped strawberries
1 tbsp light brown sugar
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1 tsp pure vanilla extract
Preheat oven 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
Make the streusel: In a medium bowl, whisk together melted butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
Make the cake: In a medium bowl whisk 3/4 cup flour, baking powder and salt.
In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy, about 3 minutes.
Beat in eggs, one at a time; turn the mixer to low speed and add in vanilla. Gradually add in the flour mixture, mixing until just combined.
Spread batter in prepared pan. Sprinkle with rhubarb and strawberry mixture and top with streusel.
Bake cake for 45-50 minutes or until the top is golden and a toothpick inserted in the centre comes out with moist crumbs attached.
Let cool completely in pan. Using paper overhand, lift cake from pan.
Cut into 16 bars.
- cake will keep in an airtight container at room temperate for up to 3 days.