Berry Rhubarb Crumb Cake

When Farm Share member, Maria Floch, shared this recipe with us, our stomachs immediately started growling! Bake this incredible cake for your next party, BBQ, event, or just as a sweet treat and tell us what you think. We're going to substitute strawberries for raspberries from the Farm - get raspberries and rhubarb in this week's share!

Strawberry/Raspberry Rhubarb Crumb Cake

Ingredients: Crumble: 6 Tbsp unsalted butter, melted plus room-temp butter for pan 1 cup all-purpose flour, plus more for pan 1/2 cup packed light brown sugar 1/4 tsp salt Cake: 1 cup chopped rhubarb (1/2 in pieces) 1 cup chopped strawberries or raspberries 1 Tbsp light brown sugar 1 cup all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 1/2 cup unsalted butter, room temp 1 cup confectioners' sugar 2 large eggs 1 tsp pure vanilla extract orange zest to taste Directions: 1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour. 2. Make the streusel: In a medium bowl, whisk together melted butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use. 3. Make the cake: In a medium bowl, combine rhubarb, strawberries or raspberries, orange zest, brown sugar, and 1/4 cup flour. 4. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. 5. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time; turn mixer to low speed and add in vanilla. Gradually add flour mixture, mixing until just combined. 6. Spread batter in prepared pan. Sprinkle with rhubarb and berry mixture and top with streusel. 7. Bake for 50-60 minutes or until top is golden and toothpick inserted in center comes out with moist crumbs attached. 8. Let cool completely in pan. Using paper overhang, lift cake from pan. 9. Cut into 16 bars and enjoy!

Annie McLeod