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Rhubarb crumb cake

Moist rhubarb crumb cake is perfect for afternoon tea. The sour taste of the rhubarb breaks the sweetness of the cake, and the crumble fits perfectly here. The cake is simple to make and uses ingredients we usually have on hand. An absolute keeper of a recipe!

Ingredients for the crumb topping:

  • 55 g butter
  • 60 g sugar
  • 100 g plain flour

In a small pot, melt the butter. Add the remaining ingredients and mix with a spoon to form a crumble.

Ingredients for the cake:

  • 85 g butter
  • 100 g caster sugar
  • 1 large egg
  • 1 yolk, from a large egg
  • 1 tsp vanilla extract
  • 140 g plain flour
  • 1 tsp baking powder
  • 80 ml buttermilk
  • 180 g rhubarb, cut into pieces (do not peel the rhubarb)

All ingredients should be at room temperature.

In the bowl of a mixer, beat the butter with the sugar until light and fluffy. Add the egg and egg yolk, one at a time, beating until the ingredients are combined. Add vanilla and mix. Sift the plain flour and baking powder directly over the well-beaten ingredients, pour in the buttermilk, and mix gently with a spatula until the ingredients are combined.

Line a small 21 x 11 cm loaf pan with baking paper. Transfer the batter into the prepared tin, spreading the top into an even layer with a spatula. Put the sliced rhubarb on top and sprinkle the crumble.

Bake the rhubarb crumb cake at 170ºC for about 45 – 55 minutes or longer until a skewer inserted into the centre of the cake comes out clean. Remove from the oven, and cool.

After cooling, you can dust it with additional powdered sugar.


Rhubarb crumb cake
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