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Strawberry Rhubarb Cake with Crumb Topping
Ingredients
  • subheading: For the Fruit Filling:
  • 4½ cups finely chopped rhubarb stalks (see note)
  • 1½ pints fresh strawberries, chopped (4½ cups chopped strawberries)
  • ¾ cup organic cane sugar (or granulated sugar)
  • 9 tbsp organic all-purpose flour (½ cup 2 tbsp)
  • subheading: For the Crumb Topping:
  • ¾ cup salted grass-fed butter
  • ½ cup organic dark brown sugar
  • ¾ tsp pure vanilla extract
  • 1 pinch salt
  • 1¾ cup 2 tbsp organic all-purpose flour
  • subheading: For the Sour Cream Cake:
  • 1½ sticks (¾ cup) softened salted butter
  • 1 cup 2 tbsp organic cane sugar
  • 3 large eggs
  • 1 cup 2 tbsp sour cream
  • zest of one organic lemon
  • 1½ tsp pure vanilla extract
  • 1¾ cup 2 tbsp organic all-purpose flour
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp unrefined sea salt (Redmond Real Salt)
Steps
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