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Easy, delicious, rhubarb crumble in cake form… what could be better than rhubarb crumble cake?!

So quite a while ago I shared my recipe for my apple crumble cake, and its always been a hit since. Apple crumble is probably the most common crumble, with rhubarb coming a close second… this could be completely wrong, but in my life its this way round.

But anyway, since the day of posting my apple crumble cake I have had requests for a rhubarb version… so here it is! It’s ever so slightly different as this beauty is in traybake form, but it’s still a gloriously delicious crumble in cake form. 

Traybake Cakes

I didn’t want to make the cake the exact same as my other one, so it’s just a traybake cake version. You could say this is boring, but I bloody love a traybake cake. It’s much easier to chuck cakes into a tray, and go; no layering or anything.

My other traybake cakes such as my chocolate fudge traybake, and my gin and tonic traybake are larger in size, but that’s okay. I just wanted to make a smaller one for this beauty to use the correct amount of rhubarb. 


I often find that regular rhubarb is a lot greener, and can taste more tart in comparison to forced rhubarb, but I do think its a matter of preference… and what you can find in the shop.  Often forced rhubarb ends up a tad softer than the regular.

You can see the chunks of rhubarb in every slice, and it’s just beautiful. I’ve used regular rhubarb, and forced rhubarb, and both have worked well. I don’t cook my rhubarb before baking, as I often find it softens enough after being in the oven for over 30+ minutes!


The cake is basically just a regular sponge cake, with rhubarb added in, and crumble mixture on top. It therefore takes a little longer to bake, but thats totally okay. The added moisture from the rhubarb keeps the cake soft as well and prevents it getting dry. The crumble part is completely optional, but its just so damn good.

The cake itself is made up of butter, sugar, flour, eggs and these are beaten together to a normal cake mixture. I flavour it with some ground ginger, some vanilla extract, and then of course there is rhubarb throughout the cake as well. 


You can use a shop bought crumble mixture if you want, there is no shame in this. However, I have made my own using some caster sugar, unsalted butter and plain flour. It’s really easy to make yourself, so you should if you could. 

I always add the crumble ingredients into a bowl, and then rub it together with my fingertips to a crumbly breadcrumb texture. You want to use your fingertips with colder hands so that the butter doesn’t start to melt. To make it easier, you can grate the cold butter into the bowl first so it takes less time. 


You can make this into a delicious layer cake, like my apple crumble cake, but it’s up to you. You can use the same quantities as the apple one, and follow its recipe, simply swapping to rhubarb. However, if you do this, it might turn out slightly mushier, but I’ve done it a couple of times and it was fine.

The best topping if you made this into a layer cake however, would be to make it CUSTARD FLAVOURED! Imagine it… Rhubarb Custard Cake! Heaven basically. For a two layer cake, I would use… 250g unsalted butter, room temperature, 500g icing sugar, 1/2tsp vanilla extract, and 75g custard powder! Its basically the same recipe as I use in my custard cream cupcakes, and its a winner!

Tips & Tricks

  • This cake will last for 3+ days at room temperature
  • You can freeze the cake for 3+ months
  • I use this 9″ baking tin in my recipe
  • You can use shop bought crumble mixture if you prefer, or even leave it off if you don’t fancy it. 
  • See notes above on making this a layer cake 

Rhubarb Crumble Cake!

Easy, delicious, rhubarb crumble in cake form... what could be better than rhubarb crumble cake?!
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Crumble, Rhubarb
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 9 Slices
Author: Jane's Patisserie



  • 50 g caster sugar
  • 50 g unsalted butter
  • 100 g plain flour


  • 175 g unsalted butter
  • 175 g light brown sugar
  • 175 g self raising flour
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 400 g rhubarb (chopped)


  • Make crumble mix by rubbing together the sugar, butter and flour to a breadcrumb texture
  • Preheat the oven to 180ºc/160ºc fan and line a 9” square tin with parchment paper
  • Beat the butter and sugar until creamy
  • Add flour, eggs, vanilla, ground ginger and mix
  • Fold through rhubarb and pour into the tin
  • Sprinkle over the crumble mixture
  • Bake for 40-45 minutes, leave to cool for a while and then enjoy!


  • This cake will last for 3+ days at room temperature
  • You can freeze the cake for 3+ months
  • I use this 9" baking tin in my recipe
  • You can use shop bought crumble mixture if you prefer, or even leave it off if you don't fancy it. 
  • See notes above on making this a layer cake 

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Sarah on April 25, 2024 at 6:59 am

    Can you make this with apples?

  2. Patricia Smith on October 1, 2023 at 12:07 pm

    Will the amount of mixture be enough for my lakeland tray bake tin or do u need more. Thankyou x

  3. Kat on July 28, 2023 at 2:53 pm

    Never written a comment before on a recipe (probably should!), but made this this morning with defrosted frozen rhubarb and made 1.5 of the recipe to fit my pan and feedback it’s the best cake I’ve ever made! And I’ve made some good cakes! But definitely agree. Delicious! Thank you

  4. Tammy on June 3, 2023 at 6:50 pm

    5 stars
    Made this with my 8 year old this afternoon. Suitable for him to do everything except the chopping of rhubarb, as it was the big thick stuff that was tough to cut. Made one addition which was a teaspoon of ginger into the crumble mix. Otherwise followed the recipe as above. When I put it in the rectangular pan (my go to traybake pan) it didn’t quite fill it, so left it short by about an inch but it edged its way out easily during baking. The mix looked like too much rhubarb for cake mix, but the final result was perfect. Took 45 mins to cook.
    Delicious, moist cake that everyone wanted a second slice off straight away

  5. Lindsay on May 31, 2023 at 6:26 am

    Jane, I made this cake last year for my mum’s 70th birthday party and it was a hit. This year we’re celebrating my mum and dads 50th Wedding anniversary so of course, another party and more bakes. If I want to make this in a 12 mini loaf tin how long would you recommend I bake them for? Thank you xx

  6. Cb on August 23, 2022 at 11:10 pm

    Can you use tinned rhubarb for this recipe??

    • Jane's Patisserie on August 25, 2022 at 9:33 am

      Hiya! Yes absolutely! Enjoy x

  7. Debbie on June 25, 2022 at 8:49 am

    Just wondering can you freeze this?
    Thank you

    • Jane's Patisserie on June 28, 2022 at 12:19 pm

      Yes absolutely you can, for up to 3 months! Enjoy! x

  8. Lisa on June 21, 2022 at 7:47 pm

    Can this be done gluten free

    • Jane's Patisserie on June 23, 2022 at 8:52 am

      I personally have not tested this, but it’s definitely worth a go! Let me know! x

    • Hannah on May 12, 2023 at 10:53 pm

      I did this gluten free, exactly the same steps. Swapped to doves farm flour but added quarter teaspoon of xantham gum to it.

      Turned out perfect!!

  9. mandy johnson on May 8, 2022 at 7:27 pm

    5 stars
    This is Lush. My first attempt at one of your recipes and it turned out lovely.
    Thank you.

  10. Linda on November 18, 2021 at 3:01 pm

    5 stars
    Going to make this in a 9x 13 inch tin with 1 & half mixture – how long should I bake it for to ensure cooked properly? Made the original recipe a few months ago with rhubarb from my garden and was lovely.

  11. Gill on May 31, 2021 at 7:10 pm

    5 stars
    Delicious and so easy to make! A great bake for the kids to help out with. A real winner.

  12. Gavin Knights on May 23, 2021 at 8:39 am

    5 stars
    Love it but switched the sugar honey from my old home address of East Anglia, amazing . 👍

  13. Michelle Breen on May 16, 2021 at 9:01 pm

    5 stars
    Like the rest of your recipes, this one also didn’t disappoint. Easy to follow and bake and tastes delicious. Was a great hit and will likely be a regular bake in our house. Thanks so much! xx

    • Jane's Patisserie on May 17, 2021 at 11:55 am

      Aww thank you so much for such a kind message! I am so glad you enjoyed!xx

  14. Christina on May 7, 2021 at 4:45 pm

    Could you reheat individual slices to eat it warm?

    • Jane's Patisserie on May 8, 2021 at 2:54 pm

      Hello, yes you can!xx

  15. Wendy Shaw on April 21, 2021 at 3:35 pm

    5 stars
    Made rhubarb and strawberry crumble cake. Absolutely delicious. Love your recipes

  16. Brendan Healy on April 17, 2021 at 10:10 pm

    Hi Jane,
    Is the rhubarb raw when added to mixture? Or is there any prep to be done with it?

    • Jane's Patisserie on April 19, 2021 at 5:25 pm

      Hey, it is raw xx

  17. Michelle on February 23, 2021 at 10:00 am

    I am thinking of making this into a rhubarb and custard bake swapping some of the flour out for custard powder? Do you think this would work? And if so what quantities of each would you recommend?

    • Jane's Patisserie on February 25, 2021 at 1:48 pm

      I haven’t tried it – but maybe 30g flour for 60g custard powder? x

  18. Michelle on February 22, 2021 at 11:32 am

    Hi Jane,
    Just wondering if I could make this a rhubarb and custard cake using custard powder as a substitute for some of the flour?
    What quantities would you suggest for this to work?



    • Jane's Patisserie on February 25, 2021 at 2:11 pm

      I haven’t tried it – but maybe 30g flour for 60g custard powder? x

  19. Siân Moreton on September 3, 2020 at 10:32 am

    We have just cut the last of our rhubarb this year, so before we freeze it all I am going to make these! My baking tin is 9” x 13” so am I right in thinking I would just 1.5 the mixture? May be a bit tricky when I get to the eggs! Thanks 😊

    • Jane's Patisserie on September 3, 2020 at 2:09 pm

      Yes, I would use 1.5x, and use maybe 5 medium if you can get medium eggs, but otherwise four large will probably be okay x

  20. Tijana on August 7, 2020 at 6:33 am

    I love your recipes, have you tried doing this vegan at all? Xx

  21. Natalie King on June 6, 2020 at 12:07 pm

    5 stars
    Absolutely delicious!

  22. Rachel nolan on May 23, 2020 at 3:16 pm

    Hi. Your recipes look and are amazing. This will be the first recipe that I’m trying this rhubarb crumble cake. Could you use a ceramic dish (like a lasagne dish if that makes sense lol) to make this in instead of a tin? I love that your from Portsmouth too. So am I, 😊 you are amazing. I’m so happy you’ve got even biggsr after Mrs Hinch featured your recipe. I’ve been following you on insta before she used it and it’s amazing that now new people get to see your amazing recipes. Much love xxx

    • Jane's Patisserie on May 23, 2020 at 5:00 pm

      Hey!! For something like this a ceramic dish would be fine!! And thank you! Small world! Xx

  23. Sian Adger on May 6, 2020 at 12:51 pm

    4 stars
    I have made this a few times now as we have so much rhubarb! It is always absolutely delicious as are all of your recipes! I have made two today as we have a glut of eggs and rhubarb, my question is can I freeze one? Xx

  24. Laura on April 30, 2020 at 3:29 pm

    5 stars
    Another amazing recipe. You never let us down Jane! Going to do some doorstep deliveries to stop us from eating it all! X

  25. Julia on April 28, 2020 at 1:16 pm

    5 stars
    This recipe is magic. We made it using a lot less crumble topping (mainly because I hadn’t scrolled down to see your crumble mixture recipe), and it was still gorgeous. A new lockdown favourite at our house – thank you!

  26. Crystal on November 9, 2019 at 3:12 pm

    This rhubarb crumble cake was so scrummy my five year old grandson asked if I could bake another for him to take with him on holiday! Extra scrummy and a good way to use rhubarb. Have just tried it again, substituting apple for the rhubarb. It’s looking great in the oven and I’m sure it will be as successful as the rhubarb version. Thanks Jane , Crystal.

  27. Mary on July 3, 2019 at 1:08 pm

    Hi Jane, I made this cake at the weekend and it was so delicious. Thank you.

  28. Einion Williams on May 28, 2018 at 9:08 pm

    5 stars
    Just made some of these for work tomorrow, for a coffee break treat for the office. Think next time maybe I shall use less rhubarb, I also did my own crumble mix with oats.
    A lovely bake and think they will go down great in work
    Thanks for the inspiration

  29. Maureen on May 17, 2018 at 1:58 pm

    5 stars
    Hi Jane,
    Made this today. Turned out great, I used a bigger baking tin so they’re more like slices but as I’ve made them as a dessert for tonight the size is about perfect. Will serve with extra think double cream & strawberry garnish.
    I tried a bit as I was slicing them and it’s blooming lush. 👍🏻

  30. Silvia on May 14, 2018 at 3:00 pm

    5 stars
    I would love to find rhubarb in Spain to make these.

  31. Shannon Molloy on May 14, 2018 at 10:07 am

    5 stars
    Hey Jane,
    I’ve been following your fabulous blog for about a year now and have tried many of your delicious recipes, from brownies to cheesecakes and all the good things in between like your fudge. Just this weekend I gave your chocolate doughnuts a go. They went down so well that I ended up having to make two batches.
    Anyway, I just wanted to give you a massive THANK YOU ! I absolutely love this blog and your recipes. The recipes are so clear and easy to follow and I also love the commentary and tips your provide with each recipe.
    I love getting the notification that you have posted a new recipe and always click on to check it out straight away! Well this week it was like you had read my mind, I’m totally addicted to rhubarb right now and was trying to find some nice rhubarb recipes just yesterday and then bang, you post the most delicious looking rhubarb cake ever! I’m a sucker for a crum topping. I cannot wait to try this recipe next.
    I’ve never commented before but I really should have to thank you sooner. Everything I’ve made using your recipes has always been a massive hit! You’re so talented and creative.
    Thanks again for all the yumspiration. Your recipes rock!

    • Jane's Patisserie on May 15, 2018 at 9:15 am

      Ahh thank you so so much Shannon, this is the loveliest comment ever! ❤️❤️❤️

    • Shannon on May 15, 2018 at 9:52 am

      5 stars
      You’re welcome Jane! I’ve been wanting to comment for ages but just kept forgetting and when I saw this yesterday I was like I need to comment once and for all! 😊 I look forward to seeing what yuminess you come up with next 😍 I’d love something really caramel focused 😋 I plan on making a batch of one of your brownies (I’m thinking the kinder ones) this weekend and then maybe (if my family whom I will be visiting are lucky) a cheesecake for them! 😊 Please don’t stop creating your fab recipes! 😊

    • Jane's Patisserie on May 15, 2018 at 4:40 pm

      Ooh I’m always up for doing something caramel like! I’ll think of something! And thank you again! Xx

    • Shannon on May 15, 2018 at 5:45 pm

      5 stars
      Ooo I look forward to seeing what caramel creations you come up with now! 😊

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