This Old World-style dessert is perfect for Tea Time.  The moist, crumble-topped cake can be composed with any seasonal fruit and is a staple on my Grandma's menu.  Enjoy!

2 1/4 cups flour
3/4 cup brown sugar
3/4 cup butter, softened
1 1/2 tsp baking powder
1 egg
1/2 cup milk
1 tsp vanilla extract

2 cups fresh or thawed seasonal fruit (I used 1 cup rhubarb, and 1/2 cup each raspberries & blueberries)
1 Tbsp brown sugar
2 tsp cornstarch dissolved in 1 Tbsp cold water


Stir flour, brown sugar, and butter with a fork in a medium-sized bowl until mixture has the consistency of small crumbs throughout.  Reserve 1 cup of crumbs for later.


Add baking powder, egg, milk, and vanilla to the flour mixture and combine thoroughly until batter is a creamy, consistent texture.  Pour into a lightly greased 9x9 cake pan.

 
In a small saucepan or microwave safe bowl, mix fruit, brown sugar, and cornstarch.  Heat until mixture comes to a boil and thickens slightly.  Allow to cool, then pour over batter and top the fruit layer with the reserved crumbs.


Bake at 350F (180C) until golden and toothpick comes out clean, approx 1 hour.


Tips:
 
* Use a 9x13 pan for thinner, smaller portion sizes, but reduce baking time to compensate.

* White sugar may be substituted for brown sugar, and margarine/shortening for butter

by Pam Derksen