Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.
Recipe information
Yield
12 Servings
Ingredients
Crumb Topping
Cake and Assembly
Preparation
Crumb Topping
Step 1
Whisk flour, cornmeal, granulated sugar, brown sugar, baking powder, and salt in a medium bowl. Using your fingers, work in butter until pieces are the size of small peas. Using a fork, mis in egg until mixture comes together in varying size clumps. Cover and chill.
Step 2
DO AHEAD: Crumb can be made 3 days ahead. Cover and chill.
Cake and Assembly
Step 3
Preheat oven to 350°. Lightly butter and flour a 13-by-9" baking dish. Toss rhubarb, ginger, and ¼ cup granulated sugar in a medium bowl.
Step 4
Whisk cornmeal, baking powder, salt, and 1 cup flour in another medium bowl. Whisk milk and yogurt in a small bowl.
Step 5
Using an electric mixer on medium-high speed, beat brown sugar, remaining ½ cup sugar, and 1/2 cup butter until light and fluffy, about 3 minutes. Add egg yolks one at a time, beating to blend between additions.
Step 6
Reduce speed to low and add dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients. Fold in rhubarb mixture. Scrape batter into prepared pan and scatter crumble topping over.
Step 7
Bake cake until golden brown and a tester inserted into the center comes out clean, 55–65 minutes. Transfer to a wire rack and let cool slightly.
