Strawberry Rhubarb Crumble Cake

The combination of strawberry and rhubarb never gets old. It is especially delightful in this dessert - the fruity combo sits on a layer of cake and then is topped with a coconut-laced streusel. Served with vanilla ice cream, it's the PERFECT summer dessert.

Start by making the streusel. Combine the brown sugar, flour, salt and coconut.

Add in the cold butter,

then use your fingers to cut in the butter until the mixture is crumbly, like this.

Set aside the streusel. For the fruit layer, combine the rhubarb and strawberries, and sprinkle with brown sugar and flour.

Stir this mixture so that the fruit is all coated. Now, for the cake layer! Cream together the butter and powdered sugar. Then add the eggs, vanilla and yogurt.

Now gradually add the flour, baking powder and salt and mix well. Spread the batter into a greased 9-inch pan. (I'm using a foil liner here, but I really don't think that's necessary.) Then top with the fruit filling.

Now sprinkle the streusel on top of the fruit filling.

The pan will be VERY full. Doesn't this look delicious???

Bake for 50-55 minutes or until golden brown and set. Cool on a wire rack

and then refrigerate until you're ready to serve.

One year ago: Capuccino Crinkles
Two years ago: Frozen Mocha Cheesecake Loaf
Three years ago: Pasta with Asparagus and Bacon
Four years ago: Chicken and Zucchini Pasta

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Strawberry Rhubarb Crumble Cake

Crumble topping:
4 Tbsp. butter
1/2 cup brown sugar
1/4 tsp. salt
1/2 cup flour
1/2 cup coconut flakes

Cake:
1 cup rhubarb, cut into 1/2" pieces
2 cups whole strawberries, chopped
2 Tbsp. brown sugar
1 cup + 3 Tbsp. flour
3/4 tsp. baking powder
1/2 tsp. salt
4 Tbsp. butter, softened
1 - 6 oz. container vanilla or strawberry yogurt
1 1/2 cups powdered sugar
2 eggs
1 tsp. vanilla


To make the streusel, in a medium bowl combine brown sugar, flour, salt and coconut. Cut in butter until clumpy. Set aside.

In a medium bowl, combine strawberries, rhubarb, brown sugar & 3 Tbsp. of flour. Stir to coat the fruit with the sugar and flour, then set aside.

In a large bowl, beat butter and powdered sugar until light and fluffy. Beat in yogurt, eggs and vanilla, then slowly add the flour, baking powder and salt until well mixed. Spread batter in a greased 9-inch pan. Spread the fruit mixture on top of the crust, then sprinkle the streusel over the berries and rhubarb.

Bake at 350 about 45-50 minutes or until golden brown. Cool completely in the pan on a wire rack. Store in refrigerator. Makes 16 bars.