Tuesday, May 31, 2011

Strawberry Rhubarb Crumb GOODNESS

Filling Ingredients:
2 cups thinly sliced rhubarb (cut stalks down the center so pieces are not large)
2 cups lightly mashed strawberries
1 tablespoon lemon juice
2/3 cup sugar
3 tablespoons cornstarch
Cake Ingredients:
1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoons salt
1-2 tablespoons cinnamon
1 stick butter, softened
3/4 cup sugar
2 large eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract

Topping Ingredients:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
5 tablespoons melted butter
1/2 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan and line bottom with parchment paper.

Place rhubarb, strawberries, lemon juice, sugar and cornstarch in a medium saucepan . Bring to a simmer while constantly stirring. Reduce heat to low and cook until thickened. Remove from heat and let cool. I usually transfer to a glass bowl and place the bowl in the sink with cold water and ice cubes to cool quickly.

Combine flour, soda, baking powder salt and cinnamon in a bowl. In another bowl, beat butter and sugar until light and fluffy, then add the eggs, sour cream and vanilla. Slowly beat in the flour mixture until smooth and blended. Spread in the prepared pan. Spoon cooled filling mixture over the cake batter. Combine the topping ingredients, mix well and sprinkle evenly over the filling layer. Bake for about 45 minutes, or until the cake is firm and topping is lightly browned.