Recipe of the Month

Strawberry Rhubarb Crumb Cake
Yields 2 – 10″ Cakes

Topping:

  • 1 lb. Unsalted Butter, melted
  • 10 oz. Granulated Sugar
  • 9 oz. Brown Sugar
  • 3 tsp. Ground Cinnamon
  • 1/2 tsp. Salt
  • 1 lb, 12 oz. Cake Flour

For the topping, whisk the butter, sugars, cinnamon and salt together in a medium bowl. Stir in the flour until the mixture resembles a thick cohesive dough; set aside to cool to room temperature, 10-15 minutes.

Cake:

  • 1 lb, 4 oz. Cake Flour
  • 14 oz. Granulated Sugar
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 12 oz. Soft Butter
  • 10 oz. Buttermilk
  • 4 Whole Eggs
  • 4 Egg Yolks
  • 4 tsp. Vanilla Extract
  • 1 lb. Fresh Strawberries, sliced
  • 1 lb. Fresh Rhubarb, sliced

For the cake, spray two 10″ cake pans with pan spray. Sift the flour, granulated sugar, baking soda, and salt into a stand mixer bowl. Using the paddle attachment, add the butter, one small piece at a time until the mixture resembles moist crumbs. Add the buttermilk, eggs, yolks, and vanilla. Beat on second speed until the batter is light and fluffy, about one minute, scraping sides as needed.

Divide batter evenly into the two prepared pans. Add 8 oz. of sliced strawberries and 8 oz. of sliced rhubarb to each pan. Break the crumb topping into pea-sized pieces and spread over the fruit in an even layer, starting at the edges and working toward the center.

Bake in a 350 degree oven for 45-50 minutes, or until crumbs are golden brown and a skewer inserted into the center comes out clean. Cool the cakes in the pan at room temperature for 30 minutes; dust with powdered sugar before serving.

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Cooperstown, NY