Quick Rhubarb Crumble Cake

There’s something about rhubarb that takes me right back to spring afternoons in my grandmother’s kitchen. I’ve always loved how its tartness plays with sweet flavors, creating that perfect balance that makes desserts interesting. This rhubarb crumble cake has become one of my go-to recipes when I want something that feels both familiar and special.

I particularly love making this cake on weekend mornings when the house is quiet and I can take my time measuring ingredients and layering the crumble topping. The best part? It works just as well for an afternoon treat as it does for dessert. And if you’re like me and sometimes crave something not-too-sweet with your coffee, you’ll appreciate how the rhubarb keeps this cake from going overboard on sugar.

Looking for a way to use up those ruby stalks from your garden or farmer’s market? This recipe might just become your new favorite. It’s straightforward enough for beginner bakers but still has that homemade charm that makes people ask for the recipe.

What Kind of Rhubarb Should I Use?

For the best results in your crumble cake, look for rhubarb stalks that are firm and crisp, with a bright pink to red color – though color isn’t always an indicator of ripeness. Both field-grown and hothouse rhubarb will work well in this recipe, with field-grown typically being a deeper red and available in late spring and early summer. When picking your stalks, avoid any that are limp, split, or have soft spots. Before using, trim the ends, remove any leaves (they’re not edible!), and cut the stalks into similar-sized pieces so they cook evenly in your cake. If you’re using frozen rhubarb, thaw it completely and drain off any excess liquid before adding it to your batter.

Options for Substitutions

This cake recipe can be adapted with several ingredient swaps if needed:

• Rhubarb: If fresh rhubarb isn’t in season, you can use frozen rhubarb (just thaw and drain well first). You could also try tart apples, strawberries, or even plums as alternatives – just keep the amount the same.
• Self-rising flour: No self-rising flour? For every cup of all-purpose flour, add 1½ teaspoons of baking powder and ¼ teaspoon of salt as a substitute.
• Light brown sugar: You can use dark brown sugar instead, which will give a deeper molasses flavor. Regular white sugar works too, though you’ll lose some of that caramel note.
• Superfine sugar: Regular granulated sugar works just fine for the crumble topping – just make sure to mix it well with the butter.
• Ground ginger: Since it’s optional, you can skip it or try cinnamon, nutmeg, or cardamom instead for a different spice profile.
• Vanilla essence: You can use vanilla extract, vanilla bean paste, or skip it altogether since it’s marked as optional.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with rhubarb is managing its high water content – to avoid a soggy cake bottom, pat your chopped rhubarb dry with paper towels and toss it with a tablespoon of flour before adding it to the batter. A common mistake is underbaking the cake, so make sure to test the center with a skewer – it should come out clean, even if it takes a few minutes longer than the recipe suggests due to the moisture from the rhubarb. For the crumble topping, avoid overworking the butter and flour mixture with your fingers – you want a loose, pebbly texture rather than a paste, so stop mixing as soon as you have coarse crumbs. To prevent the crumble from becoming too dark while the cake finishes baking, keep an eye on it after the 30-minute mark and cover loosely with foil if needed.

What to Serve With Rhubarb Crumble Cake?

This sweet and tangy cake is begging for something creamy to balance out its flavors! A scoop of vanilla ice cream is my go-to choice – it melts slightly into the warm cake and creates the most amazing combination. If you’re not in the mood for ice cream, try serving it with a dollop of freshly whipped cream or a pour of warm custard sauce. For a morning or afternoon treat, pair it with a hot cup of tea or coffee to cut through the sweetness of the cake. The contrast between the warm cake and cold toppings makes every bite extra special!

Storage Instructions

Keep Fresh: This rhubarb crumble cake stays good for up to 4 days when kept in an airtight container at room temperature. I like to place a piece of parchment paper on top of the cake to keep it from drying out. The crumble topping might lose some of its crunch over time, but the cake will still taste great!

Freeze: You can freeze this cake for up to 3 months! Just wrap individual slices or the whole cake (undecorated) tightly in plastic wrap, then aluminum foil. This way, you can enjoy a slice of spring whenever you want – just thaw it overnight in the fridge.

Make Ahead: Want to get a head start? You can prepare the crumble topping up to 3 days in advance and keep it in an airtight container in the fridge. The rhubarb can also be chopped and stored in the fridge a day before baking. This makes the assembly much quicker when you’re ready to bake!

Preparation Time	20-30 minutes
Cooking Time	40-45 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-35 g
• Fat: 100-110 g
• Carbohydrates: 320-340 g

Ingredients

• 50 grams superfine sugar
• 50 grams unsalted butter
• 100 grams all-purpose flour
• 175 grams unsalted butter
• 175 grams light brown sugar
• 175 grams self-rising flour
• 3 medium eggs
• 1 teaspoon vanilla essence (optional)
• 1 teaspoon ground ginger (optional)
• 400 grams chopped rhubarb

Step 1: Prepare the Crumble Mix

Start by making the crumble mix.

In a bowl, rub together the sugar, butter, and flour using your fingertips until the mixture resembles breadcrumbs.

Set this aside for later use.

Step 2: Preheat the Oven and Prepare the Baking Tin

Preheat your oven to 180ºC (160ºC fan).

Line a 9-inch square baking tin with parchment paper to ensure the cake doesn’t stick and is easy to remove once baked.

Step 3: Mix the Cake Batter

In a separate bowl, beat together the butter and sugar until creamy and well-combined.

Add in the flour, eggs, vanilla extract, and ground ginger.

Mix until you have a smooth batter.

Step 4: Incorporate the Rhubarb

Gently fold the rhubarb into the cake batter, ensuring it’s evenly distributed.

Alternatively, you can pour the cake mix into the prepared tin first and then spread the rhubarb evenly over the top.

Step 5: Assemble and Bake

Sprinkle the prepared crumble mixture evenly over the top of the batter and rhubarb in the tin.

Place the tin in the preheated oven and bake for 40-45 minutes, or until the top is golden and a skewer inserted into the center comes out clean.

Step 6: Cool and Serve

Once the baking is complete, remove the tin from the oven and allow the cake to cool for a while.

After cooling, slice and enjoy your delicious rhubarb crumble cake!