Strawberry-Rhubarb Crumble Cake

For filling:
1 1/2 cups diced rhubarb (peeled to remove stringy skin)
2 cups (1 quart) crushed, hulled strawberries
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
3 tablespoons cornstarch
For topping:
1/2 cup slivered almonds
6 tablespoons 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 teaspoon almond extract
1/2 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon 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



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