Strawberry Rhubarb Crumb Cake

Name: Strawberry Rhubarb Crumb Cake
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 8
Cuisine: American

(2)

"The ultimate spring dessert to share over coffee or tea"

-- @mgracebakeshop

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Prep time: 45mins

Cook time: 40mins

Serves or Makes: 8

Recipe Card

Step 1
In a medium saucepan, combine the rhubarb, strawberries, sugar, water, orange halves and juice. Cook over medium heat until the rhubarb and berries soften and begin to thicken, about 5 minutes. Set aside to cool slightly then remove the orange halves and pour into a container and chill in the fridge for 2 hours or overnight.
Step 2
Preheat oven to 350 degrees. Spray an 11 inch tart pan with removable bottom with cooking spray and set aside. Make the crumble by combining the flour, brown sugar, cinnamon and salt in a mixing bowl. Stir to combine, then add the melted butter and mix until a crumbly texture is formed. Fold in the slivered almonds.
Step 3
To make the cake batter, stir the flour, almond flour, baking powder and salt together. In a bowl of a stand mixer, beat the butter and sugar with a paddle attachment until light and fluffy, about 5 minutes. Reduce the speed of the mixer and add eggs one at a time followed by the vanilla. Scrape down the bowl, then add in the dry ingredients followed by the buttermilk and mix until a smooth batter is formed.
Step 4
Pour batter into the tart pan and smooth the top with an offset spatula. Pour the jam evenly over the top and sprinkle the crumb over the jam. Place the tart pan on a sheet pan and bake for approximately 40 minutes until golden brown. Turn halfway through the baking time. A toothpick will come out clean when inserted in the middle. Cool completely on a wire rack before removing the cake from the pan.