Rhubarb Blueberry Blackberry Crumble Cake

Ahh how I love summer farmer's markets...so inspiring! In season right now is the oh so lovely rhubarb, actually what am I saying? I used to hate rhubarb! Unless it was dipped in a pound of sugar of course. I think I may have found a new appreciation for it, the rhubarb I picked up this weekend at the market didn't taste anything like the stuff we used to pick from our backyard! I sauteed it quickly in a pan with a splash of vanilla and a sprinkle of sugar just until soft. I know strawberry and rhubarb are usually the complimentary couple but I wanted to switch it up a bit and there were some nice looking blueberries and blackberries at my local grocer. I also doubled this cake recipe since I was feeding a bigger crowd for a bbq. Thanks to Dinner with Julie for another great recipe!

Rhubarb Blueberry Blackberry Crumble Cake (from Dinner with Julie)
Cake:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp vanilla
1/2 cup low fat sour cream or plain yogurt
Fruit of your choice


Crumble:
1/2 cup whole wheat or all-purpose flour
1/3 cup packed brown sugar
1-2 tbsp ground flax seed (optional)
2 tsp cinnamon
3 tbsp butter (not softened)

1.Preheat oven to 350 and grease a 8" pan
2.Combine all crumble ingredients until well combined
3.For cake, combine flour, baking powder and salt in a bowl
4. Using a mixer cream butter and sugar together. Add egg and vanilla
5.Alternate adding the dry ingredients and sour cream in, starting and finishing with flour.
6.Place batter in pan, top with fruit and then crumble
7.Bake for 35 min or until toothpick inserted comes out clean