Strawberry-Rhubarb Crumb Cake

This recipe comes courtesy of Emily of Sugarplum. I absolutely love her food blog. It is one of the best ones out there. She is one creative and talented young lady and has even been a competitor on the Food Network! Please check out her blog if you have not already. You will not be disappointed!

This recipe is Emily's own recipe and a great one. It is so tasty and moist. I had not had rhubarb in years and forgotten how great it really is. So perfect for this time of year.

Is the sun shining by you yet? We are still having tons of rain here. The sun actually peeked out for a little while yesterday and it is supposed to be a very nice weekend. I hope so. Have a great one everybody!!

1 cup all purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated
2 large egg yolks
1 teaspoon vanilla extract
2/3 cup milk
1 cup sliced strawberries
2/3 cup finely chopped rhubarb

3/4 cup firmly packed brown sugar
1/2 cup all purpose flour
5 tablespoons chilled unsalted butter, cut into small pieces

Preheat over to 350 degrees F. Grease and flour 1 9 inch round cake pan.

In a medium bowl, sift together 1 cup flour, baking powder and salt.

In a large mixing bowl, using a mixer on medium speed, beat together 6 tablespoons butter and granulated sugar until creamy, about 1 minute; beat in yolks (and a drop of yellow food coloring, optional) and vanilla until combined. Gradually beat in flour mixture, alternating wtih milk until combiined, about 1-2 minutes. Spread cake batter evenly into prepared pan.

Top batter with strawberries and rhubarb. Bake for 20 minutes.

Meanwhile, prepare the crumb topping: Combine brown sugar, 1/2 cup flour and 5 tablespoons butter; knead together using fingertips or a fork until well combined and mixture starts to clump together.

When cake has baked 20 minutes, top evenly with crumb mixture. Continue baking for an additional 15-20 minutes or until golden brown and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 30 minutes before running a knife around outside edges adn inverting. Invert again onto platter.