Rosie Makes: Rhubarb Crumble Cake

A seasonal take on the comforting classic.

Rhubarb crumble cake

Rhubarb is one of my all-time favourite fruits, so I was very excited to pick up my first batch of the year from Tay Valley Fruits at Edinburgh Farmers’ Market last week. I roasted about half of it – delicious cooked in orange juice and brown sugar – and kept some back to bake with. I love rhubarb crumble but fancied something a wee bit different; lighter and more springlike, even if the weather’s had other ideas recently. This BBC Good Food recipe combines a light, rhubarb-rippled sponge with spiced crumble topping for a seasonal twist on the comforting classic. It’s a wee bit more involved than making an actual crumble but the results are worth it – and it keeps well for a week. To make the rhubarb crumble cake, you will need:

Rhubarb crumble cake

250g butter, softened
250g golden caster sugar, plus 1 tbsp
2 tsp vanilla extract
5 large eggs
300g plain flour, plus 7 tbsp
2 tsp baking powder
1 tsp ground cinnamon
300g rhubarb, washed, trimmed and finely sliced

Rhubarb crumble cake

Rhubarb crumble cake

Method:

1) Preheat the oven to 160C/ 140C fan/ Gas 3 and grease and line a 20cm round baking tin. Put the butter, sugar (keeping back that tbsp) and vanilla into a big mixing bowl.

Rhubarb crumble cake

Rhubarb crumble cake

Beat together with an electric whisk or mixer until smooth, light and fluffy.

Rhubarb crumble cake

Rhubarb crumble cake

2) Next, beat in the eggs one by one (don’t worry if it looks a wee bit curdled).

Rhubarb crumble cake

Rhubarb crumble cake

Spoon out about 85g of the batter into a separate bowl (for the crumble), then fold in the flour and baking powder (keeping back 7 tbsp of flour as above).

Rhubarb crumble cake

Rhubarb crumble cake

Fold the chopped rhubarb into the cake batter carefully, until well distributed.

Rhubarb crumble cake

Rhubarb crumble cake

3) To make the topping, stir the extra 7 tbsp of flour and cinnamon into the leftover batter with a palette knife until a crumbly consistency is achieved.

Rhubarb crumble cake

Rhubarb crumble cake

Rhubarb crumble cake

4) Scrape the cake batter into the prepared tin.

Rhubarb crumble cake

Then cover evenly with the crumble topping…

Rhubarb crumble cake

… and 1 tbsp sugar.

Rhubarb crumble cake

5) Bake for 1 hour 45 mins – the recipe states 1 hour 15, but the comments and I seem in agreement that it takes at least 30 mins longer. If it starts to brown too much then cover with tinfoil after the first hour or so, and check as necessary.

Rhubarb crumble cake

The cake is ready when a skewer comes out clean. Cool for 15 mins in the tin, then leave to cool completely on a wire rack.

Rhubarb crumble cake

Rhubarb crumble cake

The sponge is nice and light with just enough crunch from the topping. Lovely served warm with some custard for pudding, but just as delicious on its own.

Rhubarb crumble cake

Rhubarb crumble cake

Do you have any favourite rhubarb recipes? Share them below!

3 comments

  1. I love rhubarb too, always reminds me of being back North with my dad pulling fresh rhubarb straight out of the garden! Love that this is a twist on rhubarb crumble which is a fav 🙂

  2. tartangirl says:

    I’ll do this tomorrow with rhubarb from my garden. Thanks for the recipe and happy Easter !

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