It's warming up FINALLY! Strawberry Rhubarb Streusel Cake

I love the warm days of late spring...the garden is in bloom, my lilacs smell heavenly, the birds are singing away, and my rhubarb is growing!  Today I tried a new recipe I came across on-line, and with a few alterations to make it even tastier, I decided it was worthy of sharing with others.

I'll call it Simply Irresistible Strawberry Rhubarb Streusel Cake...




Ingredients:
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
2 eggs beaten
1 cup sour cream (I use fat free) or plain yoghurt
2 cups chopped rhubarb
1 cup chopped strawberries
plus see below for the streusel ingredients

How to:  Prepare a 13 x 9 inch baking pan with spray oil OR grease and flour it.  (I use the spray oil and it never sticks)  Preheat oven to 350 degrees.

Mix the sugar, salt, baking soda and flour in a large mixing bowl.  Add eggs, sour cream and mix with dry ingredients until moistened - do not overmix.  Add fruit and fold into batter.  It will not look like much in quantity, but it will rise!  Spoon it into baking pan and spread out evenly.

Streusel topping:  Mix 1 cup sugar, 1 teaspoon cinnamon, 1/4 cup softened butter and 1/4 cup flour until it forms a crumbly consistency.  Spread over top of the batter.

Place in the oven and bake for 45 minutes or until a toothpick inserted in center comes out clean.
Enjoy warm or cool...with ice cream, whip cream or just a nice cup of tea!

Verdict:  Yum!  This cake needs no other words of praise...it is easy and delicious.  Note:  I used half sour cream and half plain yoghurt when I made this today as I didn't have enough of one...it was perfect!