Strawberry Rhubarb Crumb Cake (from Southern Food at About.com)
Ingredients:
Filling:
2 cups thinly sliced rhubarb
1 pint strawberries (mashed)
1 tablespoon lemon juice
2/3 cup sugar
3 tablespoons cornstarch
Cake:
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, softened
3/4 cup sugar
2 eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
Topping:
3/4 cup all purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons melted butter
1/2 cup chopped pecans, optional......I used walnuts because that is what I had
Grease and flour a 9 inch pan
Combine the rhubarb, mashed strawberries, lemon juice in a medium saucepan. Combine the 2/3 cup sugar and cornstarch then add to the fruit mixture. Bring to a simmer and stir. Reduce to low heat and simmer, stirring, until thickened. Remove from heat and let cool.
Heat oven to 350 degrees.
Combine the 1 1/2 cup flour, baking soda, baking powder, and salt in a bowl
In a large mixing bowl, beat 1 stick of butter with the 3/4 cup sugar. Beat in the eggs, sour cream, and vanilla. Slowly beat in the flour mixture until smooth. Spread in prepared pan.
Spoon cooled filling mixture over cake batter
Combine the 3/4 cup flour, 1/2 cup sugar, cinnamon, nutmeg, 5 tablespoons melted butter, and optional walnuts. MIx well and sprinkle evenly over filling layer.
Bake for 45 minutes or until cake is firm and topping is lightly browned.
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