Description
The Strawberry Rhubarb Crumb Cake is a moist, buttery cake layered with a sweet-tart strawberry-rhubarb filling and topped with a golden, crunchy streusel crumb. It’s the perfect balance of flavors and textures—sweet from strawberries, tangy from rhubarb, and rich from the buttery topping. Ideal for brunch, dessert, or afternoon tea.
Ingredients
Scale
For the Fruit Filling:
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- ½ cup granulated sugar
- 2 tbsp cornstarch
For the Cake Batter:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup sour cream or yogurt
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 tsp cinnamon (optional)
- ½ cup cold unsalted butter, cubed
Instructions
Prepare the Fruit
- Mix strawberries, rhubarb, sugar, and cornstarch in a bowl. Set aside.
Make the Batter
- Cream butter and sugar until fluffy.
- Beat in eggs one at a time, then add vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry mix to wet, alternating with sour cream.
Make the Crumb Topping
- Combine flour, sugar, and cinnamon.
- Cut in cold butter with a fork until crumbly. Chill until ready.
Assemble the Cake
- Grease an 8×8 or 9×9-inch pan.
- Spread half the batter into the pan.
- Layer fruit mixture evenly on top.
- Add remaining batter, then sprinkle with crumb topping.
Bake
- Bake at 350°F (175°C) for 45–55 minutes, until golden and set.
- Cool at least 20 minutes before slicing.
Notes
- Add extra sugar if rhubarb is too tart.
- 8×8 pan = thicker cake, 9×9 = thinner.
- Tastes better next day; store 2 days at room temp or 5 in fridge.
- Freeze up to 2 months.
- Add nuts to topping for crunch.
- Serve warm with ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 290kcal
- Sugar: 26g
- Sodium: 20mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg