Wednesday, June 11, 2014


For the Streusel
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour, plus more for pan
1/2 cup packed light brown sugar
1/4 teaspoon salt
For the Cake
1 cup chopped pound rhubarb (1/2 inch pieces)
1 cup chopped strawberries
1 tablespoon light brown sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1 teaspoon pure vanilla extract


1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
2. Make the streusel: In a medium bowl, whisk together melted butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
3. Make the cake: In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time; turn the mixer to low speed and add in vanilla. Gradually add in the flour mixture, mixing until just combined. Spread batter in prepared pan. Sprinkle with rhubarb and strawberry mixture and top with streusel.
4. Bake cake for 45-50 minutes or until the top is golden and a toothpick inserted in center comes out with moist crumbs attached. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.

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