Memories and healthy recipes for your dinner table.

Strawberry Rhubarb Crumb Cake

If you have never tried rhubarb before, this recipe is the perfect introduction. This recipe is from makeandtakes.com.

Cake:
3 cup flour
1 cup sugar
1 tsp salt
1 tsp baking powder
1 tsp soda
2 tbsp butter/margarine, softened
2 cups buttermilk
2 eggs, slightly beaten
1 t. vanilla

In large bowl, sift dry ingredients together. Cut in margarine, to resemble fine crumbs.
In a separate bowl, mix together the buttermilk, eggs and vanilla. Add to dry ingredients. Spread 1/2 batter in greased 9 x 13″ pan or dish. Add filling then spoon remaining batter in small mounds on top of filling.

For the Filling:
3 cups fresh unsweetened rhubarb, cut into 1/2 pieces or 1 (13 oz) pkg frozen unsweetened rhubarb
2 cups fresh strawberries, sliced or 1 (16 oz) frozen sliced strawberries, thawed
2 tbsp lemon juice
1 cup sugar
1/3 c cornstarch

In saucepan on low heat, combine the rhubarb and strawberries. Cook fruit covered about 5 minutes Add lemon juice. Add the sugar and cornstarch. Cook and stir 4 – 5 minutes or until thickened and bubbly. Cool. Spread over the bottom layer of batter.

Topping:
3/4 cup sugar
1/2 cup flour
1/4 cup margarine

Combine sugar and flour; cut in margarine. Sprinkle sugar crumb topping on top of batter in pan. Bake at 350 degrees for 40 minutes. Cool slightly. Serve with a scoop of vanilla ice cream and devour!