Spring Strawberry Rhubarb Crumble Cake

1.Preheat your oven to 175°C (350°F). Grease and flour a 9-inch springform pan or an 8x8 inch square baking pan.

2.Prepare the Fruit Filling: In a medium bowl, gently toss the chopped rhubarb and strawberries with the 1/4 cup sugar, cornstarch, and vanilla extract until evenly coated. Set aside.

3.Prepare the Crumble Topping: In a separate small bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Place in the refrigerator while preparing the batter.

4.Prepare the Cake Batter: In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt.

5.In a large bowl, cream the softened butter and 3/4 cup sugar together with an electric mixer until light and fluffy, about 3 minutes.

6.Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

7.Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients (three additions of dry, two of milk). Mix only until just combined; do not overmix.

8.Assemble the Cake: Spread half of the cake batter evenly into the prepared pan.

9.Spoon the prepared strawberry-rhubarb filling evenly over the batter layer.

10.Carefully spread the remaining half of the cake batter over the fruit layer. It may not cover completely, which is normal.

11.Sprinkle the chilled crumble topping evenly over the top of the cake.

12.Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center cake portion (avoiding the fruit) comes out clean and the topping is golden brown. If the topping browns too quickly, loosely tent with foil for the last 15 minutes.

13.Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving warm or at room temperature.