Strawberry Rhubarb Crumb Cake {Summer Recipes}

Strawberry Rhubarb Crumb Cake Recipe

For the Cake:
3 cup flour
1 cup sugar
1 t. salt
1 t. baking powder
1 t. soda
2 T butter/margarine, softened
In large bowl, sift dry ingredients together. Add margarine, cut to fine crumbs.
In a separate bowl, mix together:
2 cups buttermilk
2 eggs, slightly beaten
1 t. vanilla

Beat liquids together and add to dry ingredients. Spread 1/2 batter in greased 9 x 13″ pan or dish. Add filling then spoon remaining batter in small mounds atop filling.

For the Filling:

In saucepan combine 3 cups fresh or 1 – 13 oz. pkg. frozen unsweetened rhubarb (cut in 1/2 pieces, and 1 – 16 oz frozen sliced strawberries thawed, or 2 cups fresh strawberries, sliced.
On low heat, cook fruit covered about 5 min. Add 2 T lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch. Add to rhubarb mixture. Cook and stir 4 – 5 min. until thickened and bubbly. Cool before spreading on batter.

Spread cooled rhubarb filling over the bottom batter in pan.

For the Topping:

3/4 c. sugar, 1/2 cup flour, 1/4 cup margarine.
Combine sugar, flour; cut in margarine as before, to fine crumbs over batter in pan.
Sprinkle sugar crumbs topping over batter in pan.

Bake at 350 degrees for 40 min. Cool slightly. Serve with scoop of vanilla ice cream and devour!

Rhubarb Chutney at Scratch: This is a British condiment that I love!  Used on meats and with cheese.