Strawberry-Rhubarb Crumb Cake

I love this time of year, when rhubarb is growing plentifully in my friends' gardens and they're willing to share with me :)  One of these days, I should plant some rhubarb myself.

The recipe I made today comes from the blog White on Rice.  They've called it bars, but I've renamed it because I think it tastes much more like a cake...delicious strawberry-rhubarb cake, that is.

I can't believe it, but until today I had never made homemade whipped cream.  This is going to ruin any credibility I had, but it doesn't taste any different than Cool-Whip to me.

I know some people are passionately against Cool-Whip, including my friend Jacquie who gave me this rhubarb, but I like it :)

  

Strawberry-Rhubarb Crumb Cake

Prep Time: 15 minutes

Cook Time: 50 minutes

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Ingredients (serves 9)

Streusel

• 1/2 cup butter, melted
• 3/4 cup packed brown sugar
• 1/8 teaspoon salt
• 1 1/4 cups all-purpose flour

Filling

• 1 1/2 tablespoons brown sugar
• 1/3 cup all-purpose flour
• 1/2 lb rhubarb, cut into 1/2" pieces
• 1/2 lb fresh strawberries, hulled and sliced 1/4" thick

Base

• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 1/4 cups powdered sugar
• 2 large eggs, beaten
• 3/4 teaspoon vanilla

Topping

• 1 cup whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla

Instructions

Prep

• Heat oven to 350 degrees. Line a 9" square baking pan with aluminum foil, leaving a 2" overhang on two sides. Spray foil with Baker's Joy or grease and flour the pan.

Streusel

• In a medium bowl, whisk together butter, brown sugar, and salt. Add flour and mix together using a fork to create large crumbs. Refrigerate until ready to use.

Filling

• In a medium bowl, combine brown sugar and 1/3 cup of flour. Add rhubarb and strawberries, stirring until coated.

Base

• In a small bowl, stir together 1 cup of flour, baking powder, and salt; set aside.
• In the bowl of a stand mixer, add butter and powdered sugar. Beat until light and fluffy, starting on a low speed to avoid flying powdered sugar. Slowly add eggs, vanilla extract, and flour mix, mixing just until incorporated.

Assembly

• Spread batter in prepared pan, top with strawberry-rhubarb mix, then add streusel topping.

Bake

• Bake for 50-55 minutes or until golden and a toothpick comes out clean. Let cool in pan, then remove from pan using the overhanging foil tabs.

Topping

• While the cake bakes, whisk together whipping cream, powdered sugar, and vanilla extract in a stand mixer until firm peaks form.  Set aside in refrigerator until ready to serve.

Serving

• Slice cake into 9 or 16 pieces, and top each piece with whipped cream.

Recipe Source: White on Rice

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