Strawberry Rhubarb Crumble Cake

I like making this family favorite in early summer when rhubarb is ripe and early-season strawberries hit the store. 

Ingredients

For the Crumble
1/4 cup softened salted butter
1/2 cup all purpose flour
1/2 cup white sugar
1 cup diced strawberries

For the Cake
1 c white sugar
1 tsp baking soda
1/2 tsp salt
2 cups all purpose flour
2 eggs, beaten
1 & 1/4 cups greek yogurt
3 cups diced rhubarb

Directions

1. Preheat oven to 375 degrees F. Grease a 9 x 13” glass baking dish.

2. In a large bowl, stir together 2 cups flour, 1 cup sugar, baking soda and salt.

3. In a small bowl, lightly whisk the eggs.

4. Add the egg mix and yogurt to the large bowl, then fold in the rhubarb.

5. Pour into the prepared dish and spread evenly.

6. In a new small bowl, use a fork to mash together the remaining 1/2 cup sugar and softened butter. Stir in 1/4 cup flour until the mixture is crumbly. Fold in the diced strawberries. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.

7. Bake in the preheated oven for 35 minutes or until a toothpick comes out clean.

8. Let rest for at least 30 minutes before serving to allow the cake to bond.

Earth-Friendly Tips

• Get your flour from the bulk section. At the store, I gather mine in cotton muslin bags and when I get home, I store it in my mom’s old flour canister. Flour in paper bags is also okay.

• Try making your own greek yogurt.

• Get your sugar from the bulk section. Sugar in paper bags or cardboard boxes are also okay.

• Don’t put your rhubarb in a plastic bag. Keep it loose or use a mesh produce bag.

• Look for loose strawberries or ones in a cardboard container.

• Check with your local municipality or trash hauler to find out what is recyclable.
  
  

Waste Produced

I bought my yogurt, so when it is all gone, the container will go in my recycling bin. If you choose to make your own greek yogurt, the milk container will also go in your garbage or recycling bin.