Strawberry Rhubarb Summer Cake

When we moved into our sweet little summer home, there were an abundance of rhubarb plants just waiting to be savored. So when I came across this strawberry rhubarb crumble at Smitten Kitchen, I just couldn't resist baking it. 

Strawberry-Rhubarb Crumble

Yields 6 to 8 servings.

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted

For the filling:

1 1/2 cups rhubarb, chopped into 1-inch pieces

1 quart strawberries plus a few extras, hulled, quartered

Juice of one lemon

1/2 cup sugar

3 to 4 tablespoons cornstarch (some commenters found the flour option a little too, well, floury so this has been updated)

Pinch of salt

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

P.S - This is one of the most delicious summer cakes I have ever tasted!!

Love,

Karen