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.

Source: Midwest Living

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Recipe Summary

hands-on:
30 mins
total:
1 hr 15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 16g; cholesterol 69mg; saturated fat 9g; carbohydrates 39g; mono fat 4g; poly fat 1g; trans fatty acid 0g; insoluble fiber 2g; sugars 21g; protein 4g; vitamin a 506.8IU; vitamin c 6.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 37mcg; vitamin b12 0.1mcg; sodium 243mg; potassium 155mg; calcium 89mg; iron 1.3mg.
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