Wednesday, June 27, 2012

Strawberry Rhubarb Crumble Cake

So before I tell you about this drool-worthy creation, I must make a plea.

I see all of you, I know you're reading, 
but I haven't heard from you! 
Please leave a comment or tidbit if you stop by Crumbcoat, I'd love to hear all of your questions, comments, and suggestions for my blog!

Ok, now that we've gotten that over with... onto the deliciousness of today!

First, a story about the two best guys in my life right now, 

my love Brandon, and one of my best friends, Eric

You've all heard me gush to no end about the former, but the latter hasn't gotten much recognition here at Crumbcoat. 
Eric has been my friend since my first year here at CIA. He is an extremely intelligent, witty, and charming mix of a friend, and he has been one of the few to stick it out with me through my past few years as a student. 
Oh, did I mention that Eric can cook? Like seriously, between him and Brandon, I will never go hungry again. I swear they came from the womb wielding microplanes and knives (actually, I hope not...).

Eric and I are famous for our "foodie" get-togethers, which usually contain copious amounts of delicious food. He has always been super healthy, and has adapted his cooking style to feature the freshest ingredients, with a little sinful dollop of something special thrown in there too (truffle oil, balsamic, or aged parmesan anyone?). 

Sometimes, those sinful contributions are on my part, since I usually bring dessert to our little dinners. And this time was no exception.

A few weeks ago, I recieved a phone call from Eric. 

"Blayre, we're having dinner. You bring dessert... 

I was thinking something with strawberry and rhubarb, you figure it out. Sound good? ok."

That's pretty much how our conversations go. He provides the canvas and I paint the picture!

This time, instead of a canvas, we had some beautiful local strawberries, and fresh rhubarb that the CIA has planted behind one of the residence halls. And of course, I'm a sucker for produce, so I was pumped.
After pondering whether a crisp, cobbler, or cake would be appropriate, I stumbled across this gem. It was the perfect thing to hilight the fruit, but still feature it, and satisfy my cakey crumbly craving. Of course, I was itching to make some changes, which included adding some greek yogurt, honey, and pecans. Omnomnom.

The recipe that I've included is for a 9x13" pan. I did 3/4 of the recipe, but since I'm assuming that not everyone owns a digital scale (the cups and teaspoons get confusing when you 3/4 the recipe), and because you will want to eat ALL of this cake yourself, it might not be a problem

Strawberry Rhubarb Crumble Cake:

For the Cake:

1 lb Rhubarb, trimmed and cut into chunks
1 lb Strawberries, washed, hulled and quartered (halved if they are small)1 Tbsp. Lemon juice (zest your lemon before you cut it!)
1/2 c. unsalted butter, softened
1/2 c. Granulated Sugar
1/4 c. Brown Sugar 
1/2 tsp finely grated lemon zest
2 eggs
2 Tbsp Honey
1 1/3 c. (165 grams) All-Purpose Flour
1 tsp Baking Powder
3/4 tsp Salt
1/3 c. Greek Yogurt (the honey Chobani is delicious)

1. Preheat the oven to 350F. Prepare your pan by spraying it completely with vegetable spray, lining it with parchment paper (to make a little "swing" for the batter to sit in, this makes it easy to just lift the cake from the pan. Foil will not work well for this, so if you do not have parchment, simply omit a lining and spray the pan well).
2. Combine Rhubarb and Strawberries with a light sprinkling of sugar (Around 3 Tbsp should do the trick. Sweeten them to your taste!). Add the lemon juice and set aside.
3. Beat Butter, Granulated Sugar, Brown Sugar, and lemon zest on medium speed until light and fluffy.
4. Add the eggs and honey in two parts, mixing until combined.

5. Combine the All-Purpose Flour, Baking Powder, and Salt. Add this into the butter mixture on low speed, alternating with the Greek Yogurt.
6. Spread batter into pan with a spatula until level.
7. Cover the batter with the sweetened Strawberries and Rhubarb, making sure that the fruit is evenly distributed on top of the batter. 

For the Crumble
1 cup (125 grams) all-purpose flour
1/4 cup (50 grams) light brown sugar
1/8 teaspoon table salt
1/4 cup chopped toasted pecans
4 tablespoons (1/2 stick) unsalted butter, melted

1. Mix together the AP Flour, Brown Sugar, Salt, and Pecans
2. Melt the butter and pour over the dry ingredients
3. Mix together butter and dry with a fork until crumbly
4. Sprinkle on top of cake and fruit.
5. Bake cake for 50 minutes, or until an inserted toothpick comes out clean
6. Store sealed in the fridge to satisfy your snack cravings morning, noon, and night!

Save this recipe and use it in any season by simply changing the fruit. Apples and cinnamon in the fall sound delicious, and I will certainly be trying this out with those summer peaches that will be arriving any day!

Stay hungry and curious,

Blayre :)


  1. I'm so happy you made a post of this! I was wondering how it turned out. It looks delicious. I think I may have to hit up Adam's and get some more strawberries and rhubarb :)

  2. Yes, thanks for going with me! It was a lot of prior preparation for one post, but it turned out really really good. And honestly, you can change the fruit up and I know it will be just as good :)

    Thanks miss Casey <3

  3. Oh my goodness Blayre this sounds and looks so good!!!! :)

  4. So, you have a blog!!!!! I'm so excited for you!!! I feel so late :( but i love the pictures and your writing sounds just like you :) keep it going boo...I think I might tell the CIA about you and get you recognized!!! Bye lovebug!

  5. This comment has been removed by the author.