I am not even kidding. Several years ago we planted Rhubarb in a section of the yard that receives sun about half of the day. We waited and waited, probably 4 years (before we had enough of a harvest) and now we can actually enjoy with regularity the fruits of what we planted so long ago!
Rhubarb Strawberry Walnut Crumb Cake
3/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1/4 white sugar
3 eggs (I actually used an egg replacer due to not having any eggs on hand)
1 teaspoon vanilla
In a medium mixing bowl beat the butter until smooth, add the sugars, then the eggs and vanilla and beat again until smooth. I did this by hand but feel free to use a mixer. Add…
1-1/2 cups flour (I used All purpose)
3/4 teaspoon baking powder
1/2 teaspoon salt
Combine until the mixture resembles a stiff batter.
In another medium mixing bowl (use a microwave safe bowl such as glass) combine…
Rhubarb pieces (I used 4 stalks, cut into 1/2 inch slices)
3/4 pound of strawberrries (a quart container), cut into 4ths
1/2 cup of brown sugar
Microwave the Rhubarb and Strawberries for 3 minutes, or until the Rhubarb starts to get soft.
With a slotted spoon, spoon out 1/2 of this mixture into the batter and combine. The batter will soak up much of the juices and start to thin out. Pour the batter into a 9″x9″ greased baking pan.
In a small mixing bowl combine:
1 cup flour
Cut in 1/4 cup butter
dash of salt
Add the flour mixture to the top of the batter.
Add the remaining Rhubarb and Strawberry mixture with the slotted spoon.
Drizzle on about 1/4 of the juices from the remaining Rhubarb and Strawberry liquid.
Sprinkle on Walnuts (I used about 1/2 cup Whole Walnuts)
Bake at 350 degrees for 50 minutes.