Sweet Occasions & a Recipe for Strawberry-Rhubarb Crumble Squares

It’s not that often that I’ll bake something sweet. Truly, decadently sweet; full of butter, sugar, vanilla, and all of the goodness that comes with it. When I bake for C & I, there’s typically a telltale heaviness to it — caused by whole wheat flour, added bran or flax, and fruit purees instead of fat. After all, with the amount that I bake, I have to make things on the healthier side {otherwise I’d up and die}.

When there’s a special occasion, however, I opt for the good stuff {all of the good stuff}, even in simple recipes like muffins, loaves, or squares {not every occasion calls for a cake or sumptuous dessert}. Today’s special occasion {my oldest, dearest friend having a baby!} required something fresh and seasonal — something spring-inspired and easy to eat; something that could be kept in a kitchen and served with tea to visitors coming to ooh and ahh over the little one. These Strawberry-Rhubarb Crumble Squares fit the bill perfectly.

This recipe is originally from Martha Stewart, and I switched out just a couple of ingredients. It’s sweet and just a tiny bit sour {from the beloved rhubarb}, and reminds me quite a bit of my Babcia’s Plum Cake.

Now excuse me… I have a baby to go and squeeze.

Strawberry-Rhubarb Crumble Squares
Adapted from Martha Stewart
Makes 16

Ingredients:
STREUSEL TOPPING
1 cup all-purpose flour
½ cup granulated sugar
¼ teaspoon sea salt
1/3 cup butter, melted

FRUIT FILLING
1 cup chopped rhubarb
2 ½ cups sliced strawberries
1 tablespoon granulated sugar
¼ teaspoon pure vanilla extract
2 tablespoons all-purpose flour

CAKE BASE
¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon sea salt
½ cup butter, at room temperature
1 cup icing {confectioner’s} sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

Instructions:
1. Preheat oven to 350 degrees Fahrenheit; line an 8-inch square baking pan with parchment paper {leaving some overhang}, and lightly oil.

2. In a medium bowl, whisk together the flour, sugar, and salt for the streusel topping; mix in the melted butter with a fork until large crumbs are formed. Refrigerate mixture until ready to use.

3. In another medium bowl, mix the fruit filling ingredients together; set aside.

4. Make the cake base: in yet another medium bowl, whisk the flour, baking powder, and sea salt together; set aside. In a large bowl, beat butter and icing sugar together with an electric mixer on medium-high speed until light and fluffy. Add the eggs, one at a time, and then add the vanilla. With the mixer on low speed, add the flour mixture and mix until smooth. Transfer the batter to the prepared pan, and spread it out with a rubber spatula. Top with the fruit filling and then with the streusel topping.

5. Bake the cake in the preheated oven until it’s a nice golden colour and a toothpick inserted in the centre comes out with a few moist crumbs attached, about 50–60 minutes. Cool completely in pan, and then remove from the pan {using the oh, so handy parchment overhang} and cut into 16 squares.