Rhubarb crumble cake

Rhubarb crumble cake

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(43 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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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.
24th Aug, 2013
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.
27th Jul, 2013
Delicious cake. I added some strawberries from the garden as well. The family demolished this cake in no time.
8th Jun, 2013
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
6th Jun, 2013
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!
18th May, 2013
My husband loved it - severed it cream and was a winner!
10th May, 2013
Took longer to cook than it said (140c in fan oven) about 1hr45 in the end but TOTALLY WORTH THE WAIT!! Absolutely delicious!


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