With peaches in season now, this is a perfect dessert to use up the abundance.
Shop your local Farmers’ Market for the peaches and rhubarb.
1 1⁄2 cups flour
1 t baking powder
1⁄4 t each ground cinnamon and salt
1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
3⁄4 cup sugar
1 1⁄2 t vanilla extract
1⁄3 cup milk
about 1 1⁄2 – 2 cups rhubarb, sliced and divided
2 peaches, pitted and sliced
3 1/2 T each: flour and brown sugar
2 1/2 T unsalted butter, cut into small pieces
1⁄4 t ground cinnamon
powdered sugar, for dusting
Preheat oven to 350°. Line a baking dish with foil; let foil extend over ends of pan. Spray with cooking spray. Set aside.
In a small bowl, mix flour, baking powder, cinnamon and salt. Set aside.
In a large bowl, beat butter and sugar with a mixer on high speed for about 2 minutes or til smooth. Reduce speed to medium; beat in eggs and vanilla just til combined. On low speed, beat in flour mixture and milk til blended. Gently fold 1⁄2 cup rhubarb into batter.
Spread batter into prepared pan and spread in an even layer. Top with remaining rhubarb then peach slices, evenly spaced in batter. Set aside.
In a medium bowl, crumble topping ingredients together with fingers til clumps form; scatter over fruit. Bake 55 to 60 minutes, or til a pick inserted in the center comes out clean and kuchen starts to pull away slightly from sides of pan. Cool in pan on wire rack.
Lift foil by ends onto a work surface. Using 2 large spatulas, lift cake from foil onto a serving plate. Dust with powdered sugar. Cut into squares and serve.