Rhubarb crumble cake

Rhubarb crumble cake

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(24 ratings)

Prep: 25 mins Cook: 1 hr, 15 mins


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

  • Freezable


  • kcal304
  • fat15g
  • saturates8.7g
  • carbs36.8g
  • sugars17.6g
  • fibre1.5g
  • protein4.8g
  • salt0.5g
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  • 250g pack of butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g golden caster sugar, plus 1 tbsp
  • 2 tsp vanilla extract
  • 5 large eggs
  • 300g plain flour, plus 7 tbsp
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp ground cinnamon
  • 300g rhubarb, washed, trimmed and finely sliced



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…


  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.

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Comments, questions and tips

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29th Jul, 2016
Lovely recipe, I chopped the rhubarb very finely, reduced the sugar by 50g as I don't like it too sweet and divided the mixture into two sandwich tins to reduce the cooking time, baked for about 1hr at 140 Celsius and it was fine. Went for jam filling for ease, but may make a cream cheese icing next time. Lots of compliments on this one, so will be making again!
23rd Jul, 2016
Really lovely recipe, great way of getting children to eat rhubarb. I agree that the cooking time does need to be extended by another 20mins or so.
5th Jun, 2016
This is a great recipe! I baked mine in a fan oven at 150 for an hour and a half. I also put tin foil over the top half way through. However, despite the large amount of rhubarb in it - it wasn't very rhubarby! Next time I'll use dessert apples. I've often wondered how to do the crumble topping such as this and this was amazing!! I love it when I find a true recipe that I can adapt.
25th May, 2016
I loved this recipe! I stuck to the recipe exactly, and it came out perfectly. I baked it for 1hr20m and it was perfectly done - golden brown on the outside, moist but cooked through on the inside. Tasted great! I cooked it in a loaf tin, as I didn't have a cake tin big enough.
Yabayee's picture
24th Aug, 2014
Lovely cake - I thought the flavour was great, especially as I don't actually really like rhubarb, just wanted to use up some that came in my veggie box! Agree with some of the other commenters that the cooking time was about 20-30 minutes longer than stated.
19th Aug, 2014
I was somewhat disappointed with this cake. The topping is lovely, and a great idea that would work well on other fruit cakes, particularly apple cake. I followed advice from other commentors, and cooked for 1 3/4 hours at150 degrees in a fan oven, this gave a good consistency, even browning, and it was certainly the length of time it needed. The taste was not so great though, and rather bland, despite having added a tablespoon of chopped fresh ginger. The rhubarb had sunk to the bottom, even though I had cut very thin slices, mixed well and baked immediately. I suppose you could try and counteract this by saving some of the rhubarb and pressing it into the top just before adding the crumble. I also think it needs much more flavour, and could take a large quantity of rhubarb.
25th Jul, 2014
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.
25th Apr, 2014
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....
29th Aug, 2013
Made this cake for book group friends last night and it was a big hit!
24th Aug, 2013
Forgot the rating! One star knocked off for cooking time.


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