With a burst of fresh fruit, this not-too-sweet crumb cake is the perfect treat for a summer picnic.
Have I mentioned my recent obsession with rhubarb? I couldn’t resist buying another bunch at the market this week, and as Chicago finally heated up on Sunday I pulled this strawberry and rhubarb crumb cake out of the oven — the perfect dessert to bring along for a weekend picnic in the park. Sour cream gives the cake an extra moist crumb, while a combination of strawberries and rhubarb make a sweet, tart filling. And for an extra-easy dessert, double the crumble recipe and store half in the freezer. Bake off as needed, toss with sauteed berries, peaches or plums, and top with whipped cream. Enjoy!
Strawberry and Rhubarb Crumb Cake, makes one 9-inch cake, Modified from Marthastewart.com
For the cake:
2 tbsp vegetable oil, plus more for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1/2 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
3/4 cup milk
2 tsp vanilla
1 cup strawberries, quartered
1 cup rhubarb, sliced into 1/2-inch pieces
For the crumble:
1 1/4 cup flour
1 cup confectioner’s sugar
2 tsp cinnamon
2 sticks, or 8 oz, butter, cut into 1/2-inch cubes and chilled
1. Preheat the oven to 325 degrees Fahrenheit. Lightly brush a 9-inch pan with oil, dust with flour, and set aside. In a medium bowl, sift the 1 1/2 cups flour, granulated sugar, baking powder and salt together. In a separate bowl combine the egg, oil, sour cream, milk and vanilla. Use a rubber spatula to fold the dry ingredients into the wet. Fold in the fruit and pour into the pan. Set aside on a sheet tray.
2. In a medium bowl combine the remaining flour, sugar, and cinnamon. Add the butter and using a pastry cutter, two forks, or your fingers, combine the flour with the butter until large crumbs form. Sprinkle crumbs over the batter and place the tray in the oven. Bake for 15 minutes, then rotate and bake for an additional 15 minutes. Continue baking until a cake tester or thin knife comes out clean— the crumbs should be golden brown.
3. Transfer the pan to a wire cooling rack and allow the cake to cool completely. Once cooled, remove from pan and, using a serrated knife, cut into squares. Store in an air-tight container for up to three days.