Rating: 4.5 stars
135 Ratings
  • 5 star values: 97
  • 4 star values: 27
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 0

Strawberries and rhubarb combine to make a sweet, fruity filling in this cake. The crumb topping adds a little crunch; it would probably be good with some nuts sprinkled on top.

Recipe Summary

cook:
45 mins
total:
1 hr 25 mins
prep:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Filling:
Cake:
Topping:

Directions

Instructions Checklist
  • Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool.

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  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.

  • Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.

  • In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.

  • Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

Nutrition Facts

506 calories; protein 6g; carbohydrates 75.8g; fat 20.6g; cholesterol 82.7mg; sodium 306.5mg. Full Nutrition
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