Rhubarb Crumble Cake.

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....

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.

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.

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.

I mix for about two minutes until the mixture pales.

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.

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!

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.

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

Rhubarb Crumble Cake/Pudding.

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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 mins

Cook Time 55 mins

Total Time 1 hr 25 mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 393 kcal

Ingredients

 

MetricU S Customary

• 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.
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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

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