Raise your hand if you like rhubarb!
Leave your hand by your side if you don't.
I know my hand is waving wildly in the air.
I'm guessing half of you raised your hands and the other half didn't. It seems like you either love rhubarb or hate it. Until a year ago, I thought I disliked it. Sure, it does have a strange, celery-like texture, and is very tart, but the flavor is incredible. At least I think so. Please, please try it if you haven't, and think you don't like it.
A year ago, I tasted it for the first time in these tartelettes I made, and fell in love with it. Rhubarb has this completely unique flavor and it goes perfectly with strawberries. Who came up with that strawberry-rhubarb combination? I'd like to give them a hug.
So let's take a poll in the comments section. Tell me if you like or dislike rhubarb, and why. If you want to.. no pressure. I'm just curious to hear what you think. I won't be offended.
I baked this cake yesterday and my grandmother was visiting. She informed me she doesn't like rhubarb. But then she took a slice of this cake home with her, so I'm a little confused by that, honestly.
Silly grandma.
This cake is simple; it's a buttery cake topped with strawberries, rhubarb, and a crumb topping. I guess that description was a little unnecessary if you've read the title of this post.
This isn't the last time you'll see rhubarb on my blog this year! It's a short season and I intend to use it several more times.
By the way - Here's my favorite ROO-BARB blogger.
Strawberry-Rhubarb Crumb Cake (Recipe by Me)
Printable Recipe
1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2/3 cup milk
1 cup sliced strawberries
2/3 cup finely chopped rhubarb
3/4 cup firmly packed brown sugar
1/2 cup all-purpose flour
5 tablespoons chilled unsalted butter, cut into small pieces
Preheat oven to 350 degrees F. Grease and flour 1 (9-inch) round cake pan.
In a medium mixing bowl, sift together 1 cup flour, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together 6 tablespoons butter and granulated sugar until creamy, about 1 minute; beat in yolks (and a drop of yellow food coloring, optional) and vanilla until combined. Gradually beat in flour mixture, alternating with milk until combined, about 1-2 minutes. Spread cake batter evenly into prepared pan.
Top batter with strawberries and rhubarb. Bake for 20 minutes.
Meanwhile, prepare the crumb topping: Combine brown sugar, 1/2 cup flour and 5 tablespoons butter; knead together using fingertips or a fork until well combined and mixture starts to clump together. Keep in freezer until ready for use.
When cake has baked 20 minutes, top evenly with crumb mixture. Continue baking for an additional 15-20 minutes or until golden brown and a toothpick inserted into cakes comes out with moist crumbs attached. Cool for 30 minutes before running a knife around outside edges and inverting. Invert again onto platter.
Makes 8 servings
Printable Recipe
1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2/3 cup milk
1 cup sliced strawberries
2/3 cup finely chopped rhubarb
3/4 cup firmly packed brown sugar
1/2 cup all-purpose flour
5 tablespoons chilled unsalted butter, cut into small pieces
Preheat oven to 350 degrees F. Grease and flour 1 (9-inch) round cake pan.
In a medium mixing bowl, sift together 1 cup flour, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together 6 tablespoons butter and granulated sugar until creamy, about 1 minute; beat in yolks (and a drop of yellow food coloring, optional) and vanilla until combined. Gradually beat in flour mixture, alternating with milk until combined, about 1-2 minutes. Spread cake batter evenly into prepared pan.
Top batter with strawberries and rhubarb. Bake for 20 minutes.
Meanwhile, prepare the crumb topping: Combine brown sugar, 1/2 cup flour and 5 tablespoons butter; knead together using fingertips or a fork until well combined and mixture starts to clump together. Keep in freezer until ready for use.
When cake has baked 20 minutes, top evenly with crumb mixture. Continue baking for an additional 15-20 minutes or until golden brown and a toothpick inserted into cakes comes out with moist crumbs attached. Cool for 30 minutes before running a knife around outside edges and inverting. Invert again onto platter.
Makes 8 servings
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