You are currently viewing Rhubarb Crumble Cake Recipe

Rhubarb Crumble Cake Recipe

  • Post category:Blog

As spring has at last decided to put in an appearance and we eagerly anticipate the warmth of summer, there is no better way to perfectly captures the essence of the season than by baking a Rhubarb Crumble Cake. This cake is a harmonious blend of tangy rhubarb, sweet cake, and crunchy crumble, making it a standout dessert for any occasion.

Rhubarb, with its vivid pink, is a quintessential spring ingredient that brings a refreshing tartness to baked goods. The rhubarb provides gorgeous pink fruit ripples through a fluffy sponge cake base which is topped with golden crumbly topping with a hint of cinnamon, the result is sheer magic.

Whether you’re planning a weekend teatime get together, a family gathering, or Sunday lunch or simply want to indulge in a slice of homemade goodness, this Rhubarb Crumble Cake is sure to impress.

I hope you enjoy this delightful recipe, and let’s bring a taste of sunshine to our tables this season.

Rhubarb Crumble Cake Recipe


250g pack of 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


Step 1: Prepare the Cake Tin

Preheat your oven to 160°C (140°C fan/gas mark 3).

Grease and line the base and sides of a deep 20cm round cake tin with butter and baking parchment.


Step 2: Make the Cake Batter

In a large mixing bowl, combine the remaining butter (after greasing the tin), 250g sugar, and vanilla extract.

Use an electric whisk to beat the mixture until it is light and fluffy.


Step 3: Incorporate Eggs and Flour

Gradually beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

Gently fold in 300g flour and baking powder until just combined.


Step 4: Prepare Crumble Topping

Remove 85g of the cake batter and transfer it to a separate bowl.

Add the extra 7 tablespoons of flour and cinnamon to this portion of batter.

Use a cutlery knife to mix until it forms a crumbly texture.


Step 5: Assemble the Cake

Fold the chopped rhubarb into the remaining cake batter.

Spread the rhubarb batter evenly into the prepared cake tin.

Sprinkle the crumble mixture over the top of the batter.

Sprinkle 1 tablespoon of sugar over the crumble layer.


Step 6: Bake

Place the cake tin in the preheated oven.

Bake for approximately 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.

If the cake starts to brown too much on top, cover it loosely with foil after about an hour of baking.


Step 7: Cooling and Serving

Allow the cake to cool in the tin for 15 minutes.

Transfer the cake to a wire rack to cool completely.

Enjoy your delicious Rhubarb Crumble Cake, delicious served warm with custard or cream!


Recipe courtesy of Sarah Cook, BBC Good Food