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Rhubarb Crumble Cake

Rhubarb Crumble Cake/Pudding.

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.
Course Dessert
Cuisine American
Keyword rhubarb crumble cake
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 8 slices
Calories 393 kcal


  • 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


  • 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


  1. 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 180 C.
  2. For the crumble topping-technically you should 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.I just blitz the lot in my food processor until sandy.Place in the fridge to chill (about 20 mins)
  3. For the cake-cream the butter until soft in a free standing mixer or with a hand held whisk.Add the sugar and whisk until pale and fluffy.Beat in the eggs one at a time before adding the cinnamon and milk. Sift in the flour and baking powder and fold into the mix well. I get a bit frustrated with folding in forever so I have to admit I just whisk the flour and baking powder right in.
  4. I used an 8 inch loose bottomed cake tin but I did have some overflow so a 9 inch cake tin or similar would be best.Fill the tin with the cake batter. Spread the rhubarb mixture gently over the cake batter. Scatter the crumble mix all over and bake the cake for 45/50 minutes.Watch carefully at the end as the top can start to catch.
  5. Let the cake cool significantly in the tin but you can remove while still warm.In fact it's a bloody good idea to do so.This cake warm with cream is divine.
  6. Apply to Pig in Shit Face.

Recipe Notes

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


Nutrition Facts
Rhubarb Crumble Cake/Pudding.
Amount Per Serving
Calories 393 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 79mg26%
Sodium 33mg1%
Potassium 376mg11%
Carbohydrates 65g22%
Fiber 2g8%
Sugar 34g38%
Protein 6g12%
Vitamin A 440IU9%
Vitamin C 4mg5%
Calcium 132mg13%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.