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Strawberry Rhubarb Crumble Cake

Courtney Rich
  • 300 minutes
  • Serves 3

INGREDIENTS

12 oz

Rhubarb

1 lb

Strawberries

1

Egg, whole

4

Egg whites, large

2 1/3 tbsp

Vanilla bean spread

2/3 cup

Oats, old-fashioned

3/4 cup

All purpose flour

1 1/3 tbsp

Baking powder

3 3/16 cups

Cake flour

1/4 tsp

Cinnamon

1 3/4 cups

Granulated sugar

6 cups

Powdered sugar

3/4 tsp

Salt

2

Large pinch Salt

1 cup

Sugar

1 tsp

Vanilla extract, pure

1/2 cup

Almonds, toasted

50 tbsp

Butter, unsalted

1 cup

Buttermilk

1/4 cup

Heavy whipping cream