Strawberry-Rhubarb Crumble Cake
 
  for filling:
1-1/2 cup  diced rhubarb (peeled to remove stringy skin)
2 cup  (1 quart) crushed, hulled strawberries
1 Tbsp  fresh lemon juice
1/2 cup  granulated sugar
3 Tbsp  cornstarch
  for topping:
1/2 cup  slivered almonds
6 Tbsp  unsalted butter, cold
3/4 cup  all-purpose flour
1/2 cup  packed light brown sugar
  for cake:
1/2 cup  (1 stick) unsalted butter, softened
3/4 cup  granulated sugar
2 large  eggs
1 tsp  almond extract
1/2 cup  buttermilk
1-1/2 cup  all-purpose flour
1 tsp  baking powder
1/2 tsp  baking soda
  confectioners sugar (optional)
 
strawberry shortcake made with a rich biscuit dough always seems like a 
celebration of the season. but other cakes made with strawberries have 
their 
charms, too. 
 
"the cake club: delicious desserts and stories from a southern childhood" 
by 
susie quick (st. martin's griffin, $15.95) includes the recipe for this 
almond- berry-topped cake, good for brunch or snacking. quick writes that 
you can make the filling and crumb topping ahead of time, then bake the 
cake 
and assemble the whole affair on the morning you wish to serve it. thawed, 
frozen berries and rhubarb may be used when they are not in season. 
to make filling: combine rhubarb, strawberries and lemon juice in a 
medium saucepan over medium heat. cover and cook, stirring occasionally, 5 
minutes. stir together sugar and cornstarch and add to the pan. bring to a 
boil, stirring constantly, until rhubarb is tender and thickened. remove 
from heat, refrigerate and cool to room temperature. 
 
to make topping: combine almonds, butter, flour and brown sugar in bowl 
of a food processor and pulse a few times to combine (mixture should be 
crumbly). cover and refrigerate while making cake. 
 
to make cake: preheat oven to 375 degrees. butter a 9-inch-square baking 
pan. cream butter, sugar, eggs and almond extract in a large bowl with an 
electric mixer until light and creamy. beat in buttermilk. stir together 
flour, baking powder and baking soda. with mixer on low, slowly add the 
flour mixture, mixing just until blended. scrape batter into prepared pan. 
 
spread cooled filling on top of batter. scatter crumb topping over 
filling. bake 40 to 50 minutes, until cake seems firm in the center and 
the 
edges are brown and pull away from the sides of the pan. cool in pan on a 
rack until barely warm, or room temperature. lightly dust with 
confectioners' sugar, if using, and cut into 6 to 9 squares. makes 6 to 9 
servings 
 
source: newsday 
posted to clipping-cooking by diane spangenberg 
 
 
 
-- 
(ID: 7339) Mirror: rec.food.recipes: Wed, Jun 16, 2004


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