Big Crumb Strawberry Rhubarb Coffee Cake苺ルバーブクランブルケーキ

Big Crumb Strawberry Rhubarb Coffee Cake

The strawberry and rhubarb combination is popular and I like it, too.

But I do not care for the texture of cooked strawberries.

I still wanted to make a cake with both rhubarb and strawberries, and I decided to use freeze dried strawberries instead of fresh ones.

I ground the freeze dried strawberries and mixed the powder into the cake batter.

This resulted in a wonderful cake not only flavorful but also a pretty pink colored one!

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Big Crumb Strawberry Rhubarb Coffee Cake adapted from this recipebutter for greasing pan
rhubarb filling
– 1/2 pound rhubarb, chopped
– 1/4 cup (50 grams) sugar
– 2 teaspoons (15 grams) cornstarch
crumbs:
– 2/3 cup (130 grams) sugar
– 1 teaspoon ground cinnamon
– 1/8 teaspoon salt
– 1/2 cup (4 ounces or 113 grams) butter, melted
– 1 3/4 cups (225 grams) all purpose flour
cake:
– 1/3 cup (80 grams) sour cream
– 1 large egg
– 1 large egg yolk
– 2 teaspoons (10 ml) brandy
– 1 cup (130 grams) all purpose flour
– 2 tablespoons freeze dried strawberry, ground to powder
– 1/2 cup (100 grams) sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 6 tablespoons (85 grams) softened butter, cut into 8 pieces.1. Preheat oven to 325 F. Grease an 8-inch-square baking pan with butter.
2. Make filling. Combine all the ingredients. Set aside.
3. Make crumbs. In a bowl combine sugar, cinnamon, salt, and melted butter well. Add flour to make crumbs. Set aside.
4. Make cake. In a bowl combine all the ingredients.
5. Pour the batter into the prepared pan; leave about 1/2 cup batter aside. Place rhubarb over the batter. Dollop the rest (1/2 cup) of the batter over rhubarb. Sprinkle the crumbs over the cake.
6. Bake until a toothpick inserted into center comes out clean, for about 50 ~ 55 minutes.