Here is a hearty desert that I made a couple of days ago. I changed it from a stawberry cumb cake recipe to a rhubarb crumb cake recipe. I also added ground flax to it which makes it a bit heavier but I really liked it alot.


Here is the recipe:

Rhubarb Crumb Cake

• 1 1/4 cups all-purpose unbleached flour


• 3/4 cup sugar


• 2 teaspoons baking powder


• 1/4 teaspoon salt


• 1 large egg


• 1/2 cup milk


• 2 tablespoons vegetable oil


• teaspoon vanilla extract


• 1 1/2 cups sliced strawberries

Crumb Topping:

• 1/2 cup all-purpose unbleached flour


• 1/3 cup packed light-brown sugar


• 1/4 cp (1/2 stick) cold butter, cut in pieces


• 1/3 cup walnuts (opt.)


• 1 tablespoon confectioners' sugar
  

1. Heat oven to 350 degrees. Coat 8 x 2-inch square baking pan with cooking spray.

2. In large bowl, whisk together flour, sugar, baking powder and salt. In small bowl mix egg. milk, oil and vanilla.

3. Make well in center of flour mixture. Add egg mixture to well. Beat with wooden spoon 1 minute until evenly moistened. Spoon into prepared pan. Top with rhubarb.

4. Crumb Topping: In small bowl, mix flour and sugar. Cut in butter with pastry blender until crumbly. Stir in nuts. Sprinkle topping over rhubarb.

5. Bake at 350 dgrees for 40 minutes. Let cool in pan on wire rack. Cut into 9 squares. dust with confectioners' sugar. (I didn't do that, only because I forgot.)

To make the strawberry version do this:

Instead of 3/4 cup sugar use only 1/2. Instead of rhubarb use strawberries. :)