Rhubarb crumble cake

Rhubarb crumble cake

  • 1
  • 2
  • 3
  • 4
  • 5
(43 ratings)

Prep: 25 mins Cook: 1 hr, 15 mins

Easy

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

Nutrition:

  • kcal304
  • fat15g
  • saturates8.7g
  • carbs36.8g
  • sugars17.6g
  • fibre1.5g
  • protein4.8g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g pack of butter, softened
    Butter

    Butter

    butt-err

    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
    Rhubarb

    Rhubarb

    roo-barb

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

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
stitchin
8th May, 2013
2.05
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
17th Apr, 2013
Delicious just like my mum used to make
cocoabee
18th Mar, 2013
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
11th Mar, 2013
5.05
This is a wonderful way to use up your rhubarb. It works really well with fresh stoned, chopped plums too.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?