• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Apply to Face Blog
  • Home
  • Recipe Index
  • About
  • Contact
  • Privacy Policy
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • - Christmas Recipes
  • - Sunday Lunches
  • - Light Bites
  • - Easy Main Meals
  • - Vegetarian Meals
  • - Slow Cooker Recipes
  • - Puddings and Desserts
  • - Cakes
  • - Biscuits and Cookies
  • - Bread
  • - Sweet Breads and Pastries
  • Work With Me
  • About
  • Contact
  • Privacy Policy
×

Home » Cakes » Rhubarb Crumble Cake.

Rhubarb Crumble Cake.

Jump to Recipe

This easy Rhubarb Crumble Cake is absolutely delicious and as at home on the table for a Sunday Lunch Pudding as next to a large cup of Tea. One of my absolute favourite cakes. I love the slightly tart stewed rhubarb against the soft, cinnamon cake. Sublime Susan....

slice of rhubrab crumble cake on a small white lipped plate . A pink napkin is visible to the left and the rest of the cake sits on a wire cooling rack on top of baking paper in the background.

Tis the season for wonderful rhubarb at the mo and I have been inspired to make a Rhubarb Crumble Cake by my friend Helen at https://www.thecrazykitchen.co.uk.

Her rhubarb cake looked lush. I was also given an abundance of the stuff from  good friend and avid gardener Matt. Apparently he had more than he knew what to do with.

I should have taken him some cake as a thank you, but I ate it all myself. I have no shame.

Rhubarb Cake Recipe

*Scroll down to the bottom of the post for a full and complete printable recipe card*

A serious cake for serious pleasure.

slice of rhubrab crumble cake on a small white lipped plate with another plate and slice of cake partially showing to the right. A pink napkin is visible to the left and the rest of the cake sits on a wire cooling rack on top of baking paper in the background.

You will need:

  • digital scales
  • large mixing bowl
  • mixer of some kind
  • medium saucepan
  • wooden spoon
  • spatula
  • 8"cake tin - round or square
  • wire cooling rack
  • baking paper or similar
  • independent oven thermometer (optional)

Ingredients

  • 400 grams (14oz) rhubarb trimmed into 1 inch chunks
  • 100 grams ( half a cup) light brown sugar
  • 1 tsp cinnamon

Crumble Topping

  • 100 grams (0.75 cup) plain flour or self raising and omit the baking powder
  • ½ tsp baking powder
  • 75 grams (2.65 oz) butter cold
  • 75 grams (2.65 oz) light brown sugar or you can substitute caster or granulated

Sponge

  • 100 grams (3.5 oz) unsalted butter soft or baking spread
  • 175 grams (1.5 cup) plain flour or self raising and omit the baking powder
  • 2 tbsp milk
  • 100 grams (half a cup) caster sugar
  • 1 tsp baking powder
  • 1 ½ tsp cinnamon
  • 2 large eggs

Method

Simmer the rhubarb, cinnamon, sugar and 2 tbsps of water gently in a saucepan for five/ten minutes until still firm but softened. Allow to cool. Preheat the oven to 170 C - 340 F - Gas Mark 5.

rhubarb pieces and brown sugar in a saucepan
Rhubarb and Sugar
stewed rhubarb

To make the crumble topping you can sift the flour and baking powder into a bowl and then rub in the butter with your fingers until breadcrumb like before mixing in the sugar but I just blitz the lot in my food processor until sandy and clumping together. Set aside.

Place all the sponge ingredients in your mixing bowl and beat together with an electric mixer.

eggs, butter, sugar and flour in a glass mixing bowl sitting on top of a white working surface

I mix for about two minutes until the mixture pales.

pale sponge batter in a glass mixing bowl with a spatula resting in there all sitting on a white surface.

Empty the mixture out into your lined or greased baking tin and level off. About 8 " round or square it matters not. Here is a link to see how to line a baking cake tin.

sponge batter levelled out smoothly in a round cake tin on a white surface

Spoon your rhubarb carefully on top of the sponge layer. There may be a lot of juice from the stewing but just spoon the soft fruit on top and discard the juice or save for extra fabulous drizzling later.

pink stewed rhubarb in a round cake tin sitting on top of a white surface

Now cover with crumble Colin.

crumble topped cake mix in a round cake tin sitting on top of a white surface

Bake for 50-60 minutes. Try not to let the top go too dark. Turn the oven temperature down a little if it starts to colour too much. I use a cocktail stick to check that there is no batter on it when I insert it in the middle and remove. If there is just stewed fruit on it then the cake is cooked. Hurrah!

rhubarb crumble cake whole and baked on white baking paper

Allow the cake to cool in the tin for fifteen minutes before carefully removing and leave to completely cool on a wire cooling rack.

If you are serving it as dessert still warm then drown in vanilla custard, cream or vanilla ice cream and tell yourself you are in for a fabulous treat you lucky things you. Comfort food heaven right there.

slice of rhubrab crumble cake on a small white lipped plate with another plate and slice of cake partially showing to the right. A pink napkin is visible to the left and the rest of the cake sits on a wire cooling rack on top of baking paper in the background.

Expert Tips

  • Be an organised Sue and weigh your ingredients out accurately beforehand, simple but oh so true.
  • Make sure the crumble mixture is nubbly enough, this adds crunch to the topping and general fabulous buttery nubbliness.
  • Just use the stewed fruit to put on top of the sponge batter and keep all the juice for drizzling over the cake later.
  • Mix until the sponge batter mixture becomes pale.
  • Use a cocktail stick or skewer to check the cake is baked.
  • Store in an air tight container for up to five days. The topping may lose it's crispness the longer you keep it.
  • Freeze the baked cake for up to 3 months double wrapped or in a stout container.

To sum up, this Rhubarb Crumble  Cake is a light moist cinnamony cake with sweet and sharp rhubarb topped with a buttery, nubbly crumble. Enjoy, I know I and my three bellies did.

Here are some fabulous and similar fruity recipes -

Stewed Apples

Spiced Apple Muffins

Apple Crumble Cake.

Rhubarb Crumble

Strawberry Muffins

slice of rhubrab crumble cake on a small white lipped plate with another plate and slice of cake partially showing to the right. A pink napkin is visible to the left and the rest of the cake sits on a wire cooling rack on top of baking paper in the background.

Rhubarb Crumble Cake/Pudding.

Apply To Face Blog
This recipe for Rhubarb Crumble Cake is delicious. I have a deep, deep love for this moist cinnamon, cake and rhubarb combo. I'm like a rat up a drainpipe.
3.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 393 kcal

Ingredients
 

  • 400 grams rhubarb trimmed into 1 inch chunks
  • 100 grams light brown sugar
  • 1 tsp cinnamon

Crumble topping

  • 100 grams plain flour
  • ½ tsp baking powder
  • 75 grams butter cold
  • 75 grams light brown sugar

Cake

  • 100 grams unsalted butter soft
  • 175 grams plain flour
  • 2 tbsps milk
  • 100 grams caster sugar
  • 1 tsp baking powder
  • 1 ½ tsp cinnamon
  • 2 large eggs

Instructions
 

  • Simmer the rhubarb, cinnamon, sugar and 2 tbsps of water gently in a saucepan for five/ten minutes until still firm but softened. Allow to cool. Preheat the oven to 170 C - 340 F - Gas Mark 5
  • To make the crumble topping you can sift the flour and baking powder into a bowl and then rub in the butter with your fingers until breadcrumb like before mixing in the sugar but I just blitz the lot in my food processor until sandy and clumping together. Set aside.
  • Place all the sponge ingredients - 100 grams (3.5 oz) unsalted butter soft or baking spread, 175 grams (1.5 cup) plain flour or self raising and omit the baking powder, 2 tbsp milk, 100 grams (half a cup) caster sugar, 1 tsp baking powder, 1 ½ tsp cinnamon and 2 large eggs - in your mixing bowl and beat together with an electric mixer for about three minutes until the batter goes a paler colour.
  • Empty the mixture out into your lined or greased baking cake tin. About 8 " round or square it matters not.
  • Spoon your rhubarb carefully on top of the sponge layer. There may be a lot of juice from the stewing but just spoon the soft fruit on top and discard the juice or save for extra fabulous drizzling later.
  • Now cover with crumble Colin.
  • Bake for 50-60 minutes. Try not to let the top go too dark. Turn the oven temperature down a little if it starts to colour too much. I use a cocktail stick to check that there is no batter on it when I insert it in the middle and remove. If there is just stewed fruit on it then the cake is cooked. Hurrah!
  • Let the cake cool significantly in the tin but you can remove while still warm. In fact it's a genius like good idea to do so. This cake warm with cream as a pudding is seriously divine.
  • Apply To Face

Notes

 
  • Weigh your ingredients out accurately, simple but oh so true.
  • Make sure the crumble mixture is nubbly enough, this adds crunch to the topping and general fabulous buttery nubbliness.
  • Just use the stewed fruit to put on top of the sponge batter and keep all the juice for drizzling over the cake later.
  • Mix until the sponge batter mixture becomes pale.
  • Use a cocktail stick or skewer to check the cake is baked.
  • Store in an air tight container for up to five days. The topping may lose it's crispness the longer you keep it.
  • Freeze the baked cake for up to 3 months double wrapped or in a stout container.

Nutrition

Calories: 393kcal | Carbohydrates: 65g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 33mg | Potassium: 376mg | Fiber: 2g | Sugar: 34g | Vitamin A: 440IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 2.5mg

All nutritional information is approximate and intended only as a guide.

Keyword comfort food, rhubarb crumble cake, stewed fruit
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!

Follow Me On

Twitter, Facebook and Instagram. I'd love to connect with you.

Reader Interactions

Comments

  1. Jacqui

    May 11, 2017 at 9:44 am

    Look Good I can so understand why you need to eat lots I would too only sad thing is I don't run so that just more blubber for me:(
    I'm pinning to my rhubarb pinterest board as I have a good rhubarb patch which produces it in abundance

    Reply
    • applytofaceblog

      May 25, 2017 at 7:53 pm

      Thanks Jacqui,I'm still thinking about that cake now!God it was delicious!Thanks lots for the pin!xx

      Reply
  2. Julie McPherson

    May 12, 2017 at 7:07 pm

    Oh yummy, would be delicious served with custard too. Commenting as BritMums Baking Round-up Editor.

    Reply
    • applytofaceblog

      May 13, 2017 at 9:10 pm

      What a fab suggestion!xx

      Reply
  3. Eb Gargano / easypeasyfoodie.com

    May 13, 2017 at 9:37 pm

    This sounds delicous. I love the fact it is a cake, a pudding and a crumble all in one - perfect for indecisive days!! 😀 Thanks for linking it up to #CookBlogShare! Eb x

    Reply
  4. Claire - Life, Love and Dirty Dishes

    May 15, 2017 at 3:08 pm

    My friend took up running and was training for a 10k. I asked her if she was loosing weight. She shook her head sadly and told me she was putting it on because running was making her so bloody hungry. I always knew exercise was bad for you 😉 Thanks for linking up to #FridayFrolics

    Reply
  5. Midgie @ The Peachicks' Bakery

    May 15, 2017 at 3:43 pm

    Sorry I did have a giggle at your post - although no matter what you think you look like you are still running further than the rest of us sitting on the sofa so well done! and as for the cake - yum!!! Crumble cakes are very popular in this house so this would go down will with a few safe swaps! #cookblogshare x

    Reply
  6. Island Living 365

    May 17, 2017 at 10:57 am

    Haha, I have a running machine and it just makes me starving. I do love that I can run at home, away from mocking eyes, in front of the television (normally showing cookery programmes 😉 )

    Reply
  7. Island Living 365

    May 17, 2017 at 10:57 am

    Whooos #FridayFrolics

    Reply
  8. Kat (The Baking Explorer)

    June 06, 2017 at 10:14 pm

    This looks delicious I would love a slice with some custard!

    Reply
    • applytofaceblog

      June 16, 2017 at 1:25 pm

      For some weird reason I don't like custard but I can appreciate it would go darn well!x

      Reply
3.50 from 2 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Jenny

Jenny Portrait

Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

Copyright © 2025 Apply To Face Blog · All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.