Description
This Rhubarb Crumble Cake layers a buttery, spiced crumb topping over tart rhubarb and a moist cake base. The contrast of sweet, tangy, and crispy elements creates a textural masterpiece.
Ingredients
125g (4.5 oz) unsalted butter (for dough)
125g (4.5 oz) granulated sugar (for dough)
1 tsp pure vanilla extract
3 large eggs (room temperature)
250g (9 oz) plain flour (for dough)
2 tsp baking powder
1/4 tsp salt
800g (28 oz) rhubarb (cut into 1.5″ vertical slices)
200g (7 oz) plain flour (for crumble)
125g (4.5 oz) granulated sugar (for crumble)
1 tsp pure vanilla extract (optional)
2 tsp ground cinnamon
125g (4.5 oz) unsalted butter (melted for crumble)
Instructions
Preheat oven to 180°C (355°F)
Beat room-temperature butter and sugar for dough until light and fluffy
Add vanilla, then eggs one at a time, mixing well after each addition
Sift flour, baking powder, and salt; fold into wet ingredients until just combined
Press dough evenly into a buttered 26cm (10-inch) tart pan
Arrange rhubarb slices in overlapping rows over the dough
Combine crumble ingredients: whisk 200g flour, 125g sugar, cinnamon, and melted butter until crumbly
Sprinkle crumble mixture over rhubarb in an even layer
Bake for 55 minutes or until golden and rhubarb is tender
Let cool completely before slicing
Notes
Substitute brown sugar in either dough or crumble for deeper caramel flavor
Use gluten-free flour blends if necessary for dietary restrictions
Store in an airtight container for up to 3 days
Cinnamon amount can be adjusted to taste preferences
Vertical rhubarb slicing maximizes caramelization surface area
- Prep Time: 20
- Cook Time: 55
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 35g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg