Rhubarb crumble cake

Rhubarb crumble cake

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(46 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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4th Jun, 2020
I love this recipe, the flavour of rhubarb with the sweetness of the cake .....the crumble topping sets it off nicely.
7th Jun, 2019
I ve just made this lovely cake for my mam and dad and, I have to say, it's divine. I used my dad's homegrown rhubarb and cut it quite small but, boy, the flavour was strong and tart and perfectly complimented the sweetness of the cake itself. The crumble topping was gorgeous and I put in a little extra cinnimin - lovely !!
Laura Morley's picture
Laura Morley
29th May, 2019
My 6yo made this today with light supervision and it’s turned out absolutely sensationally. Very impressed. We made these modifications: - Baked in a 20cm square cake tin at 160 for 1hr15 - Reduced sugar to 200g - Used vitalite instead of butter - Used 400g rhubarb - Added grated zest of an orange to batter along with rhubarb
21st Apr, 2019
I found this a bit stodgy and quite bland even though I added ginger to the mixture. It comes out more like a pudding sponge than a cake. A stewed rhubarb and buttercream filling just about saved it but I wouldn’t make it again.
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.


6th Apr, 2020
Currently in lockdown. Can I use lard instead of butter?
18th Aug, 2019
I used a 20cm tin approx 5cm deep and the cake spilt all over the top. So when the recipe says a 20cm deep tin just how deep should it be?
goodfoodteam's picture
20th Aug, 2019
We're sorry to hear your cake overflowed. A deep cake tin will be around 8cm deep which is sufficient for this recipe.
Finola A
15th Apr, 2020
Lovely cake but used double the quantity of rhubard & reserved some to put on top of the batter, found it nearly curdled when only adding eggs so added some flour with the eggs,
21st Apr, 2019
Added extra rhubarb and ground ginger to the mix but still found it to be quite bland. Tip - add LOTS of spices / flavourings and extra rhubarb.
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