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Rhubarb Crumble Cake

9 servings
Easy
80 minutes
Discover our delicious rhubarb crumble cake recipe! Very easy to make and always a crowd-pleaser, this cake is a must-try for all rhubarb lovers.
This delectable cake is made with an almond sponge base and layered with rhubarb and a crunchy crumble topping creating a mouth-watering treat that will satisfy any craving.
Recipe Ingredients
How to Prepare
Tips
For a nut free option replace the ground almonds in the sponge with plain flour.
Tips
For an extra nutty flavour and crunch, add 50g chopped almonds into the crumble topping.
Tips
If it is not the season for rhubarb why not try adding raspberries instead? 
Tips
Do you love this delicious recipe? Why not try our Raspberry Crumble Square and discover your new favourite!
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Recipe Ingredients

For the Rhubarb
350 gRhubarb (trimmed weight)
50 gCaster Sugar
15 gPlain Flour (1 tbsp)
For the Crumble Topping
100 gUnsalted butter (softened)
75 gLight Brown Sugar
5 gDr. Oetker Madagascan Vanilla Paste (1 tsp)
175 gPlain Flour
For the Almond Sponge
125 gUnsalted butter (softened)
125 gCaster Sugar
2Medium Eggs (beaten)
5 gDr. Oetker Madagascan Vanilla Paste (1 tsp)
75 gPlain Flour
5 gDr. Oetker Baking Powder (1 tsp)
50 gGround Almonds

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Picture - Dr. Oetker Madagascan Vanilla Paste (1 tsp)
Picture - Dr. Oetker Madagascan Vanilla Paste (1 tsp)
Picture - Dr. Oetker Baking Powder (1 tsp)
1

For the Rhubarb

Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and line a 8” square tin. Slice the rhubarb into 2 cm wide pieces and place in a bowl. Sprinkle over 50g caster sugar and 1tbsp flour and stir through the rhubarb, set aside.

2

For the Crumble Topping

Place the butter, light brown sugar and Vanilla Paste in a large bowl and beat together until creamed, the sugar should all be mixed into the butter. 

3

Add the flour and mix together to create a crumble mixture – this can be done by hand or in a mixer.

4

Once the mixture is crumbly set aside. 

5

For the Almond Sponge

Place the butter and caster sugar into a bowl and cream together until smooth. Add the eggs and Vanilla Paste and beat together until all the egg is combined – if the mixture begins to curdle add a spoonful of flour.

6

Sieve the flour, Baking Powder and ground almonds over the mixture and fold through until just combined.

7

Pour the sponge mixture in the prepared tin and smooth to evenly cover the base. Spread the rhubarb on top to create an even layer of rhubarb. Finally Sprinkle the crumble topping over the rhubarb ensuring it is completely covered.

8

Place the rhubarb crumble cake into the oven and bake for 60 minutes, the crumble topping should be golden brown. 

9

The crumble cake is best served warm with ice cream or custard.

Tips

  • For a nut free option replace the ground almonds in the sponge with plain flour.
  • For an extra nutty flavour and crunch, add 50g chopped almonds into the crumble topping.
  • If it is not the season for rhubarb why not try adding raspberries instead? 
  • Do you love this delicious recipe? Why not try our Raspberry Crumble Square and discover your new favourite!