This Strawberry Rhubarb Delight Cake is a deliciously moist dessert featuring a tangy fruit filling topped with a crumbly, sweet layer that bakes to perfection.
Ingredients
2 cups Rhubarb
2 cups Strawberries
1 cup Sugar
2 tablespoons Lemon Juice
3 tablespoons Water
1 tablespoon Cornstarch
1/2 cup Butter
1 cup Sugar
1/2 cup Yogurt
1 large Egg
1 teaspoon Vanilla Extract
2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Brown Sugar
Method
Begin by preheating your oven to 350°F (175°C).
In a large saucepan, combine chopped rhubarb, strawberries, sugar, lemon juice, and 1 tablespoon of water. Cook over medium-low heat, covered, until the mixture comes to a gentle boil, approximately 5 minutes. Reduce the heat afterward.
In a small bowl, dissolve cornstarch in the remaining 2 tablespoons of water until smooth. Stir this mixture into the fruit filling and cook until it thickens, about 2 minutes. Remove from heat and let it cool.
Grease a 9-inch deep-dish pie pan with nonstick spray and place it on a baking sheet for easy transfer.
For the cake batter, use an electric mixer to cream together butter and sugar in a large bowl until light and fluffy. Next, mix in yogurt, egg, and vanilla extract until well blended. Gradually incorporate flour, baking powder, baking soda, and salt, mixing until just combined.
Spread approximately two-thirds of the batter evenly in the prepared pie pan. Carefully pour the cooled fruit filling over this layer. Then, drop spoonfuls of the remaining batter on top of the filling.
For the crumble topping, combine flour, brown sugar, and butter in a small bowl until the mixture resembles coarse crumbs. Evenly sprinkle this crumble over the batter and fruit filling.
Bake in the preheated oven for about 35 minutes or until the topping is beautifully golden brown.
