Rhubarb Crumble Cake!
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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.
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!
Cake
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.
Crumble
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.
Adaptions
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
- The recipe has been updated in April 2024 – the only addition is ground ginger which is optional.
Rhubarb Crumble Cake!
Ingredients
Crumble
- 50 g caster sugar
- 50 g unsalted butter
- 100 g plain flour
Cake
- 175 g unsalted butter
- 175 g light brown sugar
- 175 g self raising flour
- 3 medium eggs
- 1 tsp vanilla extract (optional)
- 1 tsp ground ginger (optional)
- 400 g rhubarb (chopped)
Instructions
- 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. Or, pour the cake mix into the tin, and top with the rhubarb.
- Sprinkle over the crumble mixture
- Bake for 40-45 minutes, leave to cool for a while and then enjoy!
Notes
- 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
- The recipe has been updated in April 2024 - the only addition is ground ginger which is optional.
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J x
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Can this be done gluten free
I personally have not tested this, but it’s definitely worth a go! Let me know! x
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!!
This is Lush. My first attempt at one of your recipes and it turned out lovely.
Thank you.
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.
Delicious and so easy to make! A great bake for the kids to help out with. A real winner.
Love it but switched the sugar honey from my old home address of East Anglia, amazing . 👍
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
Aww thank you so much for such a kind message! I am so glad you enjoyed!xx
Could you reheat individual slices to eat it warm?
Hello, yes you can!xx
Made rhubarb and strawberry crumble cake. Absolutely delicious. Love your recipes
Hi Jane,
Is the rhubarb raw when added to mixture? Or is there any prep to be done with it?
Hey, it is raw xx
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?
Thanks
I haven’t tried it – but maybe 30g flour for 60g custard powder? x
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?
Thanks
Michelle
I haven’t tried it – but maybe 30g flour for 60g custard powder? x
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 😊
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