Cardamom and orange juice round out the sweet-tart flavor of this buttery, crumb-topped breakfast bake. If you like, make it ahead and chill the batter for up to 24 hours before baking.

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Ingredients

Directions

  • For filling: In a small bowl, combine 1 tablespoon orange juice and the cornstarch; set aside. In a small saucepan, combine rhubarb, strawberries, 1/4 cup granulated sugar and the remaining 1 tablespoon orange juice. Bring to a simmer over medium heat, stirring occasionally. Cook, stirring often, until rhubarb is tender, 4 to 6 minutes. Add the cornstarch mixture and cook, stirring constantly, until thickened, about 1 minute. Remove from heat to cool completely.

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  • For streusel topping: In a medium bowl, combine the 1/3 cup flour, the oats and brown sugar. Using a pastry blender or your fingers, cut or rub in the 3 tablespoons butter until mixture resembles coarse crumbs; set aside.

  • For cake: In a medium bowl, stir together 1 cup flour, the whole wheat flour, baking powder, cardamom, baking soda and salt; set aside.

  • In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 2/3 cup granulated sugar and beat until fluffy. Add eggs, sour cream and zest; beat until combined. Add flour mixture and beat on low speed until just combined.

  • Spread half the batter in a greased 9x9x2-inch baking pan. Spread cooled filling over the batter. Spoon remaining batter in small mounds over filling. Sprinkle with topping. (To make ahead, chill the pan, covered, for 4 to 24 hours.)

  • Bake in a 350° oven for 30 minutes. (If making ahead, uncover the chilled pan and let stand for 30 minutes while oven preheats, then bake for 45 minutes.) Cake is done when golden and a toothpick inserted near the center comes out clean. Serve warm or cool.

Nutrition Facts

305 calories; 16 g total fat; 69 mg cholesterol; 243 mg sodium. 39 g carbohydrates; 4 g protein;

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