Every great once-in-a-while you try a recipe that is amazing. You savor every bite. Guests and family get "that look" and "mmm's" and "ahhh's" escape between chews. This is such a recipe--in my humble opinion.
The filling is a perfect, fresh blend of sweet and tart. The cake itself rises high and oh-so-buttery. The topping is the perfect addition with just the right crunch to it.
Perfect for a Sunday breakfast. I've already been cutting up and freezing fresh rhubarb so I have plenty on hand for this winter. Enjoy!
- 2/3 cup sugar
- 1/3 cup cornstarch
- 2 cups chopped rhubarb
- 1 (10 ounce) package frozen sliced strawberries, thawed (lite are okay
- 2 tablespoons lemon juice
- 1/4 teaspoon vanilla
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cold butter*
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup cold butter*
- Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice and vanilla. Let cool.(Can be made one day ahead. Refrigerate, covered, and bring back to room temperature before using.)
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or spray a 9x13 inch glass pan.
- Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl (a hand mixer works great). Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling. Sprinkle lightly with cinnamon. Cover with remaining batter.
- In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle over the batter. Bake in preheated oven for 45 to 50 minutes or until golden brown. Cool on a wire rack.