Rhubarb Crumble Cake/Pudding.

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.

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

Prep Time 30

Cook Time 55

Total Time 1 25

Servings slices

Calories 393kcal

Author Apply To Face Blog

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

Metric - U S Customary

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