Strawberry Rhubarb Coffee Cake
Crumble Topping
- 1/2 cup unsalted butter, melted
- 1/3 cup brown sugar, firmly packed
- 1/3 cup white sugar
- 1 1/2 cups all-purpose flour
- 1/4 wheat germ
- 1/4 teaspoon ground ginger
- scant teaspoon kosher salt
Combine all ingredients in a small bowl and mix well. Use your fingers to make sure everything is incorporated and sort of squeeze into a small pebble size crumb. Refrigerate until needed but at least 2 hours. You can cut down on time by freezing instead.
Strawberry Rhubarb Coffee Cake
- 2 small stalks rhubarb trimmed and finely chopped, or enough to yield 1 cup
- 1 1/2 cups strawberries, hulled and sliced
- 1 cup sugar
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sour cream
- 1 egg plus 2 egg yolks
- 1 teaspoon pure almond extract or 1 tablespoon pure vanilla
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Heat oven to 350. Lightly butter a 9 x 9 inch baking pan and line with parchment paper. Set aside. Combine rhubarb and strawberries in a small bowl. Toss with 1/4 cup sugar and let stand. Cream together butter and remaining 3/4 cup sugar in bowl of a electric mixer. Mix in sour cream, using a rubber spatula to scrape down sides. Stir in eggs and extract. Whisk together dry ingredients in a small bowl and then fold into wet - stirring just enough to form a smooth blended batter. Lift fruit from bowl, discarding the juices that may have accumulated and gently fold fruit into batter. Pour batter into prepared pan. Crumble topping over batter, creating a nice thick rough satisfying layer. Bake until cake is set and golden, about 55 minutes. Check for doneness using a tooth pick. Let cool on a wire wrack before serving.