Mulberry & Rhubarb Crumb Cake

As I payed the local farmer for a bunch or rhubarb…I was a little skeptical.  Rhubarb and I have only crossed paths once, that I can recall, and it didn’t leave the best impression.  As I chopped up the vegetable I put a piece to my tongue.  I almost stopped right then and there as Matt witnessed a look of bitter disgust come across my face.  He however popped a piece in his mouth and continued on with his reading.  Can you even eat rhubarb raw?

I continued mixing and popped this recipe into the oven.  I don’t know what happened over the course of a half hour, but I am no longer a skeptic.  These crumb bars are absolutely delicious!!! Finger licking lip smacking in I am off to eat another.

(The original recipe is gluten free.  Rice flour, quinoa, and almond flour interchanged wonderfully for all purpose.  I also substituted potato starch for corn starch. I couldn’t find mulberries so I used 1 cup strawberries and 1/2 cup blueberries. If you try this recipe as is, gluten free, I would love to hear how it tastes. I simply don’t have all of those special flours on hand.)

You can find the recipe by Canelle et vanille here.  Her food photography is stunning.

Add a comment...

Your email is never published or shared. Required fields are marked *