Strawberry Rhubarb Crumb Cake
Rhubarb grows well in Canada's cooler climate and pairs naturally with strawberries once the two come into season together in late spring. This cake leans on sour cream for a rich, dense crumb, with a generous streusel topping that adds crunch against the soft, tart-sweet fruit baked inside.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup (115g) butter, softened
- 1 cup (200g) sugar
- 2 large eggs
- 1 cup (240g) sour cream
- 1 1/2 cups diced rhubarb
- 1 cup sliced strawberries
- For the crumble: 1/2 cup flour, 1/3 cup brown sugar, 1/4 cup cold butter, 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9x13-inch pan.
- Whisk the flour and baking powder together. Beat the butter and sugar until fluffy, then beat in the eggs.
- Alternate adding the flour mixture and sour cream, mixing just until combined.
- Fold in the rhubarb and strawberries, then spread the batter into the pan.
- Rub the crumble ingredients together with your fingers until it forms coarse clumps, then sprinkle evenly over the batter.
- Bake for 40-45 minutes, until golden and a toothpick comes out clean (fruit pockets may look moist, that's normal).
Tips
- Toss the diced rhubarb and strawberries in a tablespoon of flour before folding in, to keep them from sinking.
- Frozen rhubarb works well too — no need to thaw, just add a few extra minutes to the bake time.
- This cake is best the day it's made, while the crumble topping is still crisp.
Frequently Asked Questions
Do I need to peel the rhubarb?
No, just trim the ends and dice — the skin softens completely during baking.
Can I make this with just strawberries or just rhubarb?
Yes, either fruit alone works with the same recipe and quantities.
