Greg DuPree
Hands-On Time
20 Mins
Total Time
3 hours
Yield
Serves 12

A dessert that can please all parties is rare, and yet, this fruit-laden crumble cake manages to fit three classic treats into one. There’s a hefty dose of fruit for the fruit dessert fanatics, a buttery oat-pecan topping for the crumble lovers, and a fluffy vanilla cake for the cake-obsessed. Bring it all together and the result is something perfect for a summer afternoon snack or to finish a dinner party. Blueberries and raspberries round out rhubarb’s tartness. Serve with vanilla or cinnamon ice cream.

How to Make It

Step 1

Make the crumble topping: Mix oats, flour, brown sugar, pecans, and salt in a medium bowl. Add butter and knead until mixture resembles coarse crumbs.

Step 2

Make the cake: Preheat oven to 350°F. Lightly butter a 13-by-9-inch baking dish. Dust with flour and tap out excess. Using an electric mixer, beat butter on medium until creamy, about 2 minutes. Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.

Step 3

Whisk baking powder, salt, and flour in a bowl. With mixer on low, add flour mixture to butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture, beating well after each addition. Beat in vanilla. Transfer batter to prepared baking dish.

Step 4

Mix blueberries, raspberries, rhubarb, and 2 cups crumble topping in a large bowl; sprinkle mixture over batter. Top with remaining crumble topping.

Step 5

Bake until a toothpick inserted in the center of cake comes out clean, 65 to 70 minutes, Let cool and dust with powdered sugar before serving.

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