This strawberry rhubarb cake recipe has a crumb topping and a delicious sour cream cream. It's actually like a cross between a cake and cobbler.
There's loads of fruit in the filling, so if you are a strawberry and rhubarb fan, this recipe is perfect for you.
It's made in three layers: a tender sour cream cake, a fruit filling, and a crumb topping.
⚠IMPORTANT: Make sure to put a baking tray on the rack under the cake pan when you bake to catch any spillover!
READ THE BLOG POST: www.butteredsideupblog.com/st...
TIME STAMPS:
0:00 Intro
0:22 Tip for Storing Rhubarb
0:28 Prepping the Fruit
1:12 Making the Fruit Filling
1:27 Preparing the Pan
1:40 Making the Crumb Topping
1:58 Making the Cake
3:03 Assembling the Cake
3:26 Baking the Cake
3:39 Cooling and Serving
4:15 Bloopers
INGREDIENTS:
For the Fruit Filling:
4½ cups finely chopped rhubarb stalks
1½ pints fresh strawberries, chopped (4½ cups chopped strawberries)
3/4 cup organic cane sugar (or granulated sugar)
9 tbsp organic all-purpose flour (1/2 cup + 2 tbsp)
For the Crumb Topping:
3/4 cup salted grass-fed butter
1/2 cup organic dark brown sugar
3/4 tsp pure vanilla extract
1 pinch salt
1¾ cup + 2 tbsp organic all-purpose flour
For the Sour Cream Cake:
1½ sticks (¾ cup) softened salted butter
1 cup + 2 tbsp organic cane sugar
3 large eggs
1 cup + 2 tbsp sour cream
zest of one organic lemon
1½ tsp pure vanilla extract
1¾ cup + 2 tbsp organic all-purpose flour
1½ tsp baking powder
¾ tsp baking soda
¾ tsp unrefined sea salt (Redmond Real Salt)
IMPORTANT: Make sure to put a baking tray under the cake pan when you bake to catch any spillover!
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7 авг 2024
