Nothing really speaks summer better than fresh rhubarb and fresh strawberries. I love going ot the farmers market and smelling the scents of summer. Fresh fruit is everywhere: berries, stone fruit, citrus, it’s at almost every stall and one piece of fruit tastes better than the next.

Wanting to create something that screamed summer, it was a crumb cake recipe from Canelle et Vanille that inspired this recent dessert. With lots of strawberries on hand, not only did I make a whole tart for our Father’s day, family dinner but I made individual cakes (in Weck jars) for end of the year gifts.

When I stumbled upon the recipe, it inspired a memory from middle school. My first memory of a crumb cake was an aluminum, massive tray, manufactured, in the school cafeteria. I didn’t buy lunch or snack often, but on coffee cake day you can bet I had change in my pockets. The flavor of my first coffee cake is a far cry from this wonderfully light cake, but a crumb topping is a crumb topping – and that flavor is hard to beat

Combining fresh fruits with a classic crumb cake is a great flavor combo to finish off any weeknight summer barbecue. Top it off with some french vanilla ice cream and if you really want to be decadent, drizzle some warm, homemade caramel sauce over the top.

Rhubarb + Strawberry Crumb Cake – Gluten Free
original recipe from here
yield: 10 large slices

for the crumb topping:
6 tablespoons unsalted butter, melted
3 1/2 ounces | 98 grams | 1/2 cup maple sugar
1/4 teaspoon Celtic sea salt
3 0unces | 84 grams | 2/3 cups superfine brown rice flour
1 ounce | 28 grams | 1/4 cup quinoa flour
3/4 ounces | 22 grams | 2 tablespoons almond flour
3/4 ounces | 22 grams | 2 tablespoons potato starchfor the batter:
4 ounces | 113 grams | 1/2 cup unsalted butter, room temperature
4 ounces | 112 grams | 1 cup powdered sugar
1/2 teaspoon vanilla paste
1 teaspoon grated lemon zest
2 large eggs, room temperature
1 1/2 ounces | 42 grams | 1/3 cup superfine brown rice flour
1 1/4 ounces | 35 grams | 1/3 cup quinoa flour
3/4 ounces | 22 grams | 2 tablespoons almond flour
1/2 teaspoon baking powder
1/4 teaspoon Celtic sea salt
5 1/2 ounces | 154 grams | 1 1/2 cups strawberries
6 ounces | 170 grams | 1 cup rhubarb, diced
• butter a 9″ or 10″ round tart pan(with removable bottom). place on a parchment lined baking sheet.
• preheat the oven to 350*
to make crumb topping:
• in a small bowl, combine all of the ingredients to create a crumbly mixture. chill in fridge or freezer until ready to use.
to make the batter:
• in the bowl of a standing mixture, fitted with the paddle attachment, cream the butter and powdered sugar.
• add the vanilla paste and lemon zest.
• add the eggs, one at a time.
• add the dry ingredients and mix until combined.
to assemble:
• spread the batter over the bottom of the tart pan.
• scatter the strawberries and rhubarb over the batter.
• top with the crumb topping,
• bake for 30-40 minutes or until the top begins to brown and a toothpick inserted in the center comes out clean.
• let cool completely before cutting into it.
• top with french vanilla ice cream and enjoy!
• best eaten the day it is made.