Oh Rhubarb, oh how I love thee! Recipe for Rhubarb Strawberry Walnut Crumb Cake!

Oh Yum!

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! 

The variety we have is an all green stalk.  It is quite tart, which I like…

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.

Enjoy!

Yum!