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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is another recipe from my Mom, in the Mennonite tradition. It has a cake like base, fruit topping of your choice, and a wonderful streusel topping. When the aroma of it fills the house the kids come running. Read more . My favorite fruit to use is , of course, rhubarb! Ingredients:
2 1/2 cups all purpose flour |
1/2 tsp salt |
3 tsp baking powder |
2 eggs lightly beaten |
1 tsp vanilla ( or almond extract for cherry filling) |
1/2 cup milk |
1/2 cup butter |
topping |
1 cup sugar |
1 cup flour |
1/2 - 3/4 cup butter |
Directions:
1. Sift ( I stir) dry ingredients
2. Rub or cut in firm butter ( or shortening) to make fine crumbs.
3. Add milk to beaten eggs.
4. Pour into crumb mixture and combine to form a soft dough. I mix it til just combined and then knead it a few times on a lightly floured surface.
5. Pat evenly onto a greased jelly roll pan or cookie sheet.
6. Top with about 6 cups finely chopped rhubarb ( apples, plums, peaches, apricots,blueberries etc.,can also be used. I've even done half one fruit half another. Canned fruit works well too. I usually sprinkle on a little extra sugar if its a tangy fruit such as rhubarb)
7. Combine/rub together topping ingredients to make crumbs that hold together when you squeeze the mixture. Depending on fruit you could add a bit of cinnamon here.
8. Crumble over cake and bake at 350F for 30 minutes or until golden.
9. Prep time doesn't account for the time it takes you to cut up the fresh fruit.
10. This cake is best served the same day it is prepared as the crust gets moist under the fruit if left too long. Refrigeration tends to dry it out.
11. Excellent served warm ,with or without ice cream, alongside a nice cup of coffee.
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