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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.

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 comfort food, rhubarb crumble cake, stewed fruit
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 8 slices
Calories 393kcal


  • 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


  • 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


  • 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.


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