Rhubarb crumble cake

Rhubarb crumble cake

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(12 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Cuts into 8 slices

Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping - a spin on classic comfort baking

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
304
protein
4.8g
carbs
36.8g
fat
15g
saturates
8.7g
fibre
1.5g
sugar
17.6g
salt
0.5g

Ingredients

  • 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

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Method

  1. Heat oven to 160C/140C fan/gas 3 and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.
  2. Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.
  3. Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean – you’ll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.

Recipe from bbcgoodfood.com, February 2013

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Comments

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squishypiranha's picture
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Absolutely fantastic and beautiful cake. Turned out perfect! The same recipe can be used for any fruit. I was unsure about the crumble at first as it was very doughy, but it turned out well in the oven and didn't get too brown like with other recipes I've tried.
In regards to the temperature, it was perfect for me but my oven is very hot. I also have a thermometer in there and if it helps anyone, 140 fan read 170 on the thermometer. So if your oven tends to take longer than shorter with recipes, I would recommend 170 or 150 fan.

abroekman's picture
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Absolutely loved this cake. Baked it at 150C instead of 140 and cooking time was pretty much spot on, cake did not go too dark. Moist cake with a slight tang from the rhubarb, crumble topping adds an extra dimension. Will make again...and again...and again...freezes well, too. Forgot....had only about 1,5 tsp of vanilla extract left...used that and added another 1,5 tsp of Liquor 43....yum....

rosalind123's picture
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Made this cake for book group friends last night and it was a big hit!

cdacn1's picture
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Forgot the rating! One star knocked off for cooking time.

cdacn1's picture
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Not long out of the oven but we couldn't wait to try it and were not disappointed. Like others it needed an extra 30min cooking time and I also reduced the sugar by 50g as we like the tartness of rhubarb. Very yummy and easy to do.

shivers's picture

Delicious cake. I added some strawberries from the garden as well. The family demolished this cake in no time.

jn2000's picture

Smells wonderful and pretty straightforward to make. Def took longer than 1.15 to bake in my fan assisted oven at 140degrees. Nearer 1hr45. Worth it though

kellyboo1's picture
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Gorgeous and moist cake! My crumble was quite lumpy but this added a lovely texture to the top of the cake. 4 guests and no cake left lol! Great with custard. Will certainly make this again soon!

jean16's picture
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My husband loved it - severed it cream and was a winner!

rookie76g's picture
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Took longer to cook than it said (140c in fan oven) about 1hr45 in the end but TOTALLY WORTH THE WAIT!! Absolutely delicious!

stitchin's picture
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This came out a little heavier than I expected, and even with the addition of orange zest was a little bland. The crumble topping saved it.

marycov's picture

Delicious just like my mum used to make

cocoabee's picture

I have not yet made this wonderful sounding cake but not being a lover of rhubarb I'd most likely substitute cherries, cranberries, or posibbly mango, fresh or dried, or dried appricots, dates and rasins, dried fruit soaked in a good sweet red wine, burbon, or an orange liqueur. The rest of the recipe I would follow although some chopped nuts sound good too! I love nuts in my backed goods. ;)

subtitle's picture
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This is a wonderful way to use up your rhubarb. It works really well with fresh stoned, chopped plums too.

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