Summer Crumb Cake with Rhubarb + Strawberries – Gluten Free

June 24, 2012

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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

ingredients:
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
instruction:
• 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.

Lots more recipes with Rhubarb:
Rhubarb Ginger Syrup – The Purple Foodie
Rhubarb Lime Granita – Apt 2 Baking Co.
Fresh Strawberry Rhubarb Pie – Hungry Rabbit NYC
Rhubarb Strawberry Compote – The Urban Baker

{ 17 comments… read them below or add one }

1 IdaBaker June 25, 2012 at 1:48 am

The combination of rhubarb and strawberries is my all time favorite. Rhubarb used to grow like a weed in my backyard, when I was growing up.

This crumb cake looks wonderful and I love the close-up shot of the rhubarb. :)

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2 Susan June 25, 2012 at 5:42 am

As I start to replant my herb and veggie garden, you have inspired me to look into rhubarb. How happy would I be, next year, to have this wonderful root growing like a weed in my backyard! Have a wonderful week!

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3 Just A Smidgen June 25, 2012 at 6:21 am

Such pretty photos of your crumb cake.. I made one this year, but think it’s awesome that I now have a gluten-free version as well:) xo

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4 Susan June 26, 2012 at 6:36 am

This was really great. Gotta hand it to Aran at Cannelle et Vanille for always coming up some wonderful recipes for a gluten free lifestyle. The base of this tart as well as the topping could be used for so many wonderful creations! xx

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5 Rachel R June 25, 2012 at 6:58 am

This looks incredible! It’s so hard to find a good gluten free cake with a crumb topping like this. Amazing.

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6 Susan June 26, 2012 at 6:37 am

Hi Rachel! Both the cake and the topping can be used in so many ways. I am going to do some crumb muffins and use this topping. Also, this topping can be frozen and used for lots of creations!

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7 aida mollenkamp June 25, 2012 at 11:40 am

This sounds so fabulous! Thanks, Susan!

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8 Allison [Girl's Guide to Social Media] June 25, 2012 at 11:47 am

No doubt in my mind this will be stellar. Yum! I love the fresh produve this time of year also.

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9 Kim June 25, 2012 at 6:19 pm

Strawberries and rhubarb, nothing can sound more appealing to me…. this is one of my favorite combination of flavors! This cake looks really great!

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10 Susan June 26, 2012 at 6:39 am

It’s only been in the last few years that I discovered rhubarb. It truly is one of those culinary mysteries that until you try it, it can easily fall off the radar. And you are so right, Kim, strawberries and rhubarb is a great combo!

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11 HeatherChristo June 25, 2012 at 8:01 pm

I just love strawberries and rhubarb. This whole thing looks and sounds so divine! great photos Susan!

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12 Susan June 26, 2012 at 6:39 am

Thanks, Heather. I have no doubt that you have some wonderful strawberry and rhubarb recipes in your arsenal!

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13 Rachel {Studio Cuisine} June 26, 2012 at 6:36 am

So hard to find a GF cake with a crumb topping like this, looks delicious!

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14 marla June 26, 2012 at 12:54 pm

Tangy rhubarb and sweet strawberries are always such a great pairing – such a great looking crumb cake Susan!

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15 Sihi June 27, 2012 at 8:37 am

This looks so yum and beautiful, Susan! I am bookmarking this to try out this weekend. Thank you so much for sharing. You have an awesome blog!

Best,
Sihi

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16 DessertForTwo June 27, 2012 at 10:42 am

What a lovely use of strawberries & rhubarb together! :)

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17 Kristina Vanni July 2, 2012 at 10:37 pm

Yum! This looks great! So perfect for summer!

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