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SANDRA'S RHUBARB N’ STRAWBERRY CRUMBLE

A very tasty dessert with French vanilla ice cream
or alone with a steaming
cup of coffee or herbal tea...
Servings: (12)
Prep: 15 mins. |
Cook: 40 mins.

Posted by Sandra

INGREDIENTS

***Filling
1/2 cup unsalted butter, at room temp.
¾ cup granulated sugar
¼ cup dark brown sugar
1 egg, at room temp.
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup buttermilk (or 1 cup whole milk + 1 teaspoon lemon juice)
2 cups fresh rhubarb, finely chopped
1 cup frozen strawberries, thawed and finely chopped, then drained through a sieve

**** Crumble Topping
¼ cup all-purpose flour
¼ cup dark brown sugar
1 teaspoons ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces

METHOD

Preheat the oven to 350 degrees. Prepare a 9”x13” baking dish by spraying it with buttered baking spray, and set aside.

In a large bowl, with a hand-mixer cream together butter and both sugars, and beat in egg and vanilla.

In another medium-size bowl, sift together 2 cups flour, baking soda, cinnamon, and salt. Add sifted ingredients while mixing in, in 1/3-increments alternatively with the buttermilk into the large bowl of creamed mixture.

In a small bowl, toss the chopped rhubarb and strawberries with 1 tablespoon flour, and then fold them into the cake batter (this is so they don't float to the bottom). Spoon batter into the prepared baking dish, and gently smooth the surface of the cake.

In a another small bowl, cut 2 tablespoons of cold butter pieces into flour, brown sugar, and cinnamon for topping ingredients with a fork or pastry cutter, just until combined and crumbly, about peas size; and set aside in refrigerator to keep cold for 20 minutes.

Bake cake for 40 to 45 minutes - removing halfway through cooking process to sprinkle with the cold topping mixture. When cake is finished baking, place baking dish on a cooling rack to cool for a couple of minutes; cut and and serve. Enjoy!


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Tip: I love to serve this with a scoop of french vanilla ice cream, or fresh whipped cream. You can also substitute using fresh strawberries, blueberries, raspberries, or numerous other fruits...the possibilities are endless.

1 comment:

sandra said...

This recipe is like the Rhubarb N' Strawberry Jam recipe on this site - there are many possibilities regarding variations to this recipe (see "Tips")!

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