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Strawberry Rhubarb Crisp Cake

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Ingredients
  

For the Honey Oat Crumble

  • 1 cup quick cooking oats
  • 1/2 cup sliced almonds
  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 6 tbsp unsalted butter room temperature
  • 1/4 cup honey

For the Strawberry Rhubarb Compote

  • 3 1/2 cups fresh strawberries, hulled and quartered 16 ounces
  • 2 1/2 cups fresh rhubarb, cut in 1/4 inch pieces
  • 1 cup granulated sugar
  • 4 tbsp lemon juice

For the Cinnamon Cake

  • 3 1/4 cup all-purpose flour
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tbsp cinnamon
  • 1 tsp salt
  • 1 cup unsalted butter room temperature
  • 2 tsp vanilla extract
  • 1 cup egg whites about 7 egg whites
  • 1 1/2 cups buttermilk room temperature
  • 1/8 cup vegetable oil

For the Cinnamon Brown Sugar Buttercream

  • 3 cups unsalted butter soft, but still cold
  • 1 cup packed brown sugar
  • 8 cups powdered sugar measured then sifted
  • 1/2 tbsp cinnamon
  • 3 tsp vanilla

Instructions
 

For the Honey Oat Crumble

  • Preheat oven to 375 degrees. Line a backing sheet with parchment paper.
  • Combine all ingredients together in a medium bowl. Using a wooden spoon mix all ingredient until fully combined. We like to use latex gloves to make sure the mixed is very well combined.
  • Spread mixture evenly on prepared baking sheet and bake for about 10 minutes or until gold brown.
  • Let the crumble cool completely, then transfer to a food processor or blender and blend for a few seconds to break up any large clumps. It should resemble clumpy sand. Set aside. (If made in advance the crumble can be stored at room temp in an airtight container)

For the Strawberry Rhubarb Compote

  • Add all ingredients to a large saucepan and cook over medium-high heat, stirring occasionally, until juices start to bubble.
  • Reduce heat to a simmer and cook 10-12 minutes or until the fruit breaks down.
  • Remove from heat and let cool completely. (If made in advance store in the fridge in an airtight container)

For the Cinnamon Cake

  • Preheat oven to 350°. Spray three 8 inch pans with cooking spray and line with parchment rounds then lightly spray again.
  • Divide the cinnamon oat crumble between the three pans and press down to evenly line the bottom of each pan. Set aside.
  • In a stand mixer fitted with a paddle attachment, mix together all dry ingredients (flour, sugar baking powder, cinnamon and salt).
  • With the mixer on low, slowly add chunks of room-temperature butter. Continue to mix until no large chunks of butter remain and the mixture resembles sand.
  • Add the egg whites and mix on low until just incorporated.
  • Add the buttermilk and mix on low until just incorporated.
  • Add in vanilla and oil and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula and mix a few seconds longer, but make sure not to overmix.
  • Divide batter evenly between the prepared cake pans.
  • Add spoonful's of the strawberry rhubarb compote to each filled pan and swirl throughout the cake batter. You will want around a 1/2-3/4 cup per pan.
  • Bake for 44-55 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes and then transfer to a wire rack to completely cool.

For the Cinnamon Brown Sugar Buttercream

  • In a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together until fluffy. About 3 minutes.
  • With the mixer on low speed, add the powdered sugar one cup at a time. Stopping occasionally to scrape down the bowl.
  • Add the vanilla and cinnamon and mix until just combined.
  • Increase the speed to high and beat for 5 minutes, stopping once to scrape down the bowl.
  • Reduce the speed to low and beat for another minute to remove any air bubbles.