May 20, 2012

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
Ingredients (serves 9)
  • 1/2 cup butter, melted
  • 3/4 cup packed brown sugar
  • 1/8 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 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
  • 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
  • 1 cup whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla
  • 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.
  • 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.
  • In a medium bowl, combine brown sugar and 1/3 cup of flour. Add rhubarb and strawberries, stirring until coated.
  • 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.
  • Spread batter in prepared pan, top with strawberry-rhubarb mix, then add streusel topping.
  • 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.
  • 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.
  • Slice cake into 9 or 16 pieces, and top each piece with whipped cream.
Recipe Source: White on Rice
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  1. Yum! I love strawberry rhubarb crisp and cake, so this recipe sounds great to me! Now if only I could get my hands on some rhubarb...

  2. What a delicious treat!! After the 4th strawberry-rhubarb pie, I thought it would be good to find an alternative for our biweekly installment of rhubarb. I made it this morning and everyone in the family - kids included - give it the thumbs up. Thanks for sharing such a yummy recipe.

  3. Can't wait to make this!
    I'm surprised no one has mentioned this yet but for the base you have salt listed twice, 1 tsp as well as 1/4 tsp.

  4. What a beautiful dish. i love this time of year when fruit is fresh and seasonal. it makes it all the more tastier to bake with.

    Lovely post.