Rhubarb Crumble Cake

Easy Rhubarb Crumble Cake

This Rhubarb Crumble Cake is extremely easy to make – it is basically a simple loaf cake – but has the addition of a crumble topping. This adds a sweet crunchy layer which goes brilliantly with the moist rhubarb-flavoured cake.

I will make a couple of loaf cakes each week for my family to eat. They get sliced up and included in lunch boxes and provide my husband with a mid-morning post-dog-walk snack. I have a number of regular favourites but I am also always looking for new recipes. This recipe for Rhubarb Crumble Cake was inspired by my love of Rhubarb Crumble and by a seasonal over-supply of rhubarb from the rhubarb plant in my garden which seems to get larger every year.

In praise of rhubarb

I have learned to love rhubarb in recent years. It is a great, versatile ingredient. Even if you do not have space to grow-your-own, it is very cheap when it is in season. However, it is also very easy to grow if you have a bit of space in your garden. You literally have to do nothing to it once it is established. It is a perennial plant which produces stalks from late February on into the summer. All you need to do is just cut off the stalks when you need them. It also freezes very easily. Simply cut off the stalks, wash them, cut them into 2 cm lengths and put in a bag in the freezer until you want to use them.

Rhubarb Crumble Cake
What you need to know about Rhubarb Crumble Cake
  • It is an extremely easy cake to make. It is a basic loaf cake recipe so it cooks in under an hour and doesn’t require any icing or other decoration.
  • The key, as with all rhubarb recipes, is to make sure that you use the right quantity of sugar to obtain a good sweet-sour taste. You do not want a sour cake. Cooking the rhubarb with sugar before adding it to the cake means that you can taste it and, if necessary, add a bit more sugar if it is too sour.
  • It will keep for several days, wrapped in foil, in a cake tin.
  • It is easy to freeze so you could make two cakes and freeze one of them. If you want to freeze it, just allow it to cool completely after it comes out of the oven then put it in a freezer bag and pop it in the freezer. When you want to eat it, allow it to defrost completely at room temperature.
  • You can make it without the crumble topping. It is still a great cake.
  • It is pretty versatile and I have been known to serve it for dessert, with cream, custard or ice cream, when I have had unexpected guests.
What else can you make with rhubarb?

I use rhubarb in all kinds of dishes. In addition to Rhubarb Crumble Cake, I also make lots of other rhubarb recipes including, Rhubarb CrumbleRhubarb GinRhubarb FoolRhubarb CompoteRhubarb Roulade, Rhubarb and Rose Ice Cream,  Rhubarb Jam and Rhubarb Curd.

Rhubarb Crumble Cake
Other loaf cake recipes

I am a big cheerleader for loaf cakes. They are quick, easy, versatile and do not require any extra icing or decoration (unless you want to do it). If you want a basic everyday cake, look no further than a loaf cake. They are also a great base for experimenting with flavours which is a big reason for me to love them! Here are some of my favourites.

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Rhubarb Crumble Cake

Rhubarb Crumble Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf cake (Serves 6-8) 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This quick and easy Rhubarb Crumble Cake is filled with juicy fruit and has a delicious crunchy topping.


Scale

Ingredients

For the rhubarb:

  • 1 stem of fresh rhubarb
  • 2 tablespoons of caster sugar

For the cake:

  • 125 g butter
  • 175 g caster sugar
  • 2 eggs
  • 175 g self-raising flour
  • 4 tablespoons of milk
  • Vanilla extract

For the crumble topping:

  • 25 g butter
  • 40 g flour
  • 25 g sugar

Rhubarb Crumble Cake

 

 


Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Cover a baking tray with foil.  Cut the rhubarb stem into small pieces (approximately 1 cm) and spread the pieces out on the tray.  Sprinkle with 2 tablespoons of caster sugar.  
  3. Put the rhubarb in the oven and roast for 15 minutes.  When done, remove and set aside to cool.  You can taste a piece of the rhubarb and add a little more sugar if you think this is needed.
  4. Grease a 450 g loaf tin and line the bottom with baking parchment.
  5. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)
  6. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  7. Once the eggs have been incorporated add the rest of the self-raising flour.
  8. Add the milk and vanilla extract.
  9. Finally, stir in the roasted rhubarb pieces.
  10. Spoon the cake mixture into your prepared loaf tin.
  11. Make the crumble topping by rubbing the butter and flour together by hand or in a food processor until the mixture resembles fine breadcrumbs.  Then stir in the sugar.  Sprinkle the crumble topping over the cake mixture.
  12. Put the tin in the oven and bake for 45 minutes.

Rhubarb Crumble Cake


Keywords: rhubarb, cake, loaf cake, rhubarb cake

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and Jhuls @ The Not So Creative Cook

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Rhubarb Crumble

Rhubarb Crumble with Star Anise

This easy Rhubarb Crumble is an extremely simple traditional English pudding. What makes this recipe special is the addition of star anise which gives it a wonderful mild aniseed flavour which goes brilliantly with the sweet-sour rhubarb.

In praise of fruit crumble

I am a big fan of fruit crumbles. They are pretty much fool-proof, can use a range of different fruit depending on the season and what is available and, like this one, it is really easy to add a unique flavour twist with a bit of spice. They are also the perfect make-ahead dessert and are very versatile as they can be eaten cold, at room-temperature or hot from the oven. Just add a dollop of custard, cream or ice-cream and you have the perfect warming, comforting pudding.

I make Apple Crumble all year around but, in spring and early summer, Rhubarb Crumble is my favourite. This is largely because I have a very large rhubarb plant in my garden. We inherited it when we moved into our current house and for many years I tried to get rid of it as it is literally in the middle of our main flower bed. Also, at that point, it was not something I particularly wanted to cook or eat. The giant rhubarb plant stubbornly resisted all my attempts to kill it and gradually I gave in and decided to try and cook with it. Now it is one of my favourite ingredients and I actively look forward to rhubarb season. In addition to crumble, I also make lots of other rhubarb recipes including Rhubarb Gin, Rhubarb Fool, Rhubarb Compote, Rhubarb Roulade, Rhubarb Jam and Rhubarb Curd.

Rhubarb

Things you need to know about Rhubarb Crumble

As with all crumbles, it is very easy to make. You do not need to cook the rhubarb in advance. You simply wash and cut up the rhubarb stalks and add them to the dish.

A basic Rhubarb Crumble recipe is very simple to make but there are lots of ways that you can make it a bit different.

  • In this recipe, I add star anise to provide a bit of flavour enhancement. Other spices that you could add include cardamon (1 teaspoon of ground cardamon powder or 3 cardamon pods), ginger (1 teaspoon of ground ginger) or vanilla (1 teaspoon of vanilla extract).
  • Orange is also a great flavour partner to rhubarb so adding the zest and juice of a small orange to the rhubarb pieces is also a great way to enhance your crumble.
  • A scattering of almonds (or hazelnuts or pine nuts) on top of the crumble topping is also a very good addition. Add them five minutes before the end of the cooking time so that they will be toasted but not burnt.

What is star anise?

Star anise is a spice, shaped like a five-pointed star, which is made from the fruit of the Chinese evergreen tree Illicium verum. It is one of the most popular spices used in Chinese cooking and provides the dominant flavour in Chinese five spice powder. It is also widely used in Indian, Malaysian and Indonesian dishes. I think the star shaped seed pods are pretty but they are quite large and hard so using ready ground Star Anise powder, or grinding it yourself, is a good option. It adds an aniseed flavour to food and, in addition to rhubarb, is a good flavour partner with roast meat, especially pork and duck and in curries. In fact, it is most widely used in savoury, rather than sweet, recipes.

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Rhubarb Crumble

Rhubarb Crumble with Star Anise

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: Serves 6 1x
  • Category: Pudding
  • Method: Baking
  • Cuisine: English

Description

This easy recipe takes traditional Rhubarb Crumble to a new level with the addition of star anise which provides a subtle aniseed flavour.


Scale

Ingredients

  • 4 stems of fresh rhubarb
  •  6 tablespoons of caster sugar
  • 1 teaspoon of ground star anise or 3 whole star anise pods
  • 175 g butter or vegetable fat
  • 350 g plain flour
  • 175 g caster sugar
  • Flaked almonds

 

Rhubarb


Instructions

  1. Set your oven to 180 C, 400 F or Gas Mark 4.
  2. Wash your rhubarb stems and then cut them into 1 cm lengths.
  3. Put the rhubarb pieces in a baking dish (20 cm x 28 cm).  Sprinkle with caster sugar.  You will need approximately one and a half tablespoons of sugar for each rhubarb stem.  If you are wary of the sourness of rhubarb, you can add two tablespoons of sugar for each stem.
  4. If you are using ground star anise sprinkle it over the rhubarb. If you are using whole star anise seedpods add them to the dish.  You will get a milder flavour if you are using the whole seedpods.  You will also need to let people know that they are there!
  5. Next make the crumble topping.  Put the 350 g flour and 175 g butter (or vegetable fat) in a bowl and “rub in” using your fingers,  or use a food processor, until the mixture looks like fine breadcrumbs.  Then stir in the 175 g of caster sugar.
  6. Pour the crumble topping on top of the rhubarb.
  7. Place the baking dish in the oven and cook for 35 minutes.
  8. If you wish, you can sprinkle some flaked almonds on top of the crumble for the final 5 minutes that it is in the oven.  They should get brown and toasted (but not burnt) if they are added at this stage.

Rhubarb Crumble


Keywords: rhubarb, crumble, star anise, dessert, pudding, recipe

This recipe has been shared on #CookBlogShare with Lost in Food Feast Glorious Feast, and #Fiesta Friday with Fiesta Friday, [email protected] and [email protected], Spoons and Spatulas

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Rhubarb Roulade

Rhubarb Roulade – an easy celebration dessert!

This Rhubarb Roulade is made from a quick and easy sponge cake rolled around a filling of Rhubarb Compote and whipped cream. The sponge and the Compote can be made a day ahead and then the Roulade assembled a few hours before it will be eaten. It looks beautiful, especially if it is dusted with icing sugar and then decorated with a few freeze-dried raspberries. It also tastes really good with a classic combination of sharp rhubarb, light buttery sponge and thick, whipped cream.

Rhubarb Compote is basically just fresh rhubarb cooked with sugar. It is a great basis for other rhubarb dishes, such as this Rhubarb Roulade, and is also the basis of another easy dessert recipe, Rhubarb Fool. I made a big batch of it, as I have a very productive rhubarb plant in my garden and then set about thinking about ways that I could use it.

As I was giving a special dinner, and needed an easy but show-stopping dessert, I immediately thought about making a roulade. They can be made in advance, assembled just before they are eaten, the combination of sponge, cream and fruit is generally popular with everyone and no one ever seems to realise how easy they are to make! Initially, I thought about making a more traditional Strawberry Roulade but then I thought about my Rhubarb Compote and decided to try something a bit different. I think the sweet-sour taste of the compote makes this dessert really special and, even though some of my guests were self-proclaimed rhubarb-haters, they all seemed happy to have second helpings.

Other Rhubarb recipes

In addition to this recipe for Rhubarb Roulade and the Rhubarb Compote which is used to make it and Rhubarb Fool, there are many of my other rhubarb recipes are included in this blog. There are basic recipes for both Rhubarb Curd and Rhubarb and Vanilla Jam. If you are a rhubarb lover – or at least “rhubarb curious” – you might also like to have a look at Rhubarb Curd and Rose Ice Cream, Rhubarb Upside Down Cake, Rhubarb Victoria Sandwich Cake and Rhubarb Bread and Butter Pudding. If you want to save a bit of money and like flavoured gin, you should definitely try making Rhubarb Gin and use it in some Rhubarb Gin Cocktails!

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Rhubarb roulade

Rhubarb Roulade

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: Serves six 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: English

Description

This Rhubarb Roulade is a fantastic celebration dessert which looks beautiful and tastes delicious.  It consists of light, airy sponge rolled around a combination of sweetened Rhubarb Compote and whipped cream. 


Scale

Ingredients

  • 3 eggs
  • 85 g caster sugar plus 1 tablespoon
  • 85 g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Around 5 tablespoons of Rhubarb Compote
  • 200 ml double cream, whipped to form soft peaks
  • A little icing sugar

Rhubarb roulade


Instructions

  1. Set oven to 180 C, 350 F or Gas Mark 4.
  2. Line your Swiss roll tin with baking parchment or grease-proof paper.
  3. Combine the eggs and sugar and whisk until thick and foamy.  This can take up to 5 minutes.  This is one recipe where you really need a food processor with a whisk attachment or an electric whisk rather than attempting to do it with a hand whisk.
  4. Fold the flour and baking powder into the foamy egg and sugar mixture.
  5. Pour the combined mixture into your Swiss roll tin.
  6.  Put the tin in the oven and bake the sponge for 15 minutes until firm and golden.
  7. Turn the cooked sponge onto another  sheet of baking parchment or grease-proof paper on which you have sprinkled around a tablespoon of caster sugar.
  8. While the sponge is still warm, roll it up so it looks like a Swiss roll with the paper inside.   You need to roll it up while it is warm – you can’t do this when it has cooled off as the cake will crack!   Allow to cool completely.
  9. You need to construct your roulade a couple of hours before you are ready to eat it – otherwise, the filling will make it soggy.  You need to unroll the sponge and remove the paper.   Spread the Rhubarb Compote over the sponge and top it with the whipped double cream.    Don’t spread filling too thick and don’t take it quite up to the edge of the sponge (leave a gap of a couple of centimetres).  This will avoid too much squidging out when you roll the cake up again!
  10. Roll the filled cake up into a Swiss roll shape again.
  11. Dust with sieved icing sugar.

Notes

The cooking times given are for making the Rhubarb Roulade using Rhubarb Compote that you have already made.  You will need to allow a further 45 minutes preparation and cooking time to make the Compote plus additional time to allow it to cool.

Keywords: rhubarb, roulade, rhubarb roulade, rhubarb dessert, rhubarb recipe

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Rhubarb Fool

Rhubarb Fool – a delicious, creamy dessert using fresh rhubarb

Rhubarb Fool is a traditional English dessert, with the earliest recipes dating to the 17th century, which combines sweetened, cooked rhubarb with custard or whipped cream. This recipe is made slightly healthier by using a mixture of whipped cream and Greek yogurt. These are combined with Rhubarb Compote which is a simple sauce made from roasting fresh rhubarb with sugar.

I love the taste of rhubarb and believe that that it goes very well with anything creamy or milk-based. You just have to think of Rhubarb and Custard or Rhubarb Crumble with Cream. In this Rhubarb Fool recipe, the sharp, sweet-sour flavour of rhubarb is moderated by the cream and yogurt. This make is a perfect dish for those who are unsure about rhubarb and may even convert them. It is no coincidence that Gooseberry Fool, which uses another astringent fruit, is also a popular Fool recipe.

Other Rhubarb recipes

In addition to this recipe for Rhubarb Fool, and the Rhubarb Compote which is used to make it, many of my other rhubarb recipes are included in this blog. There are recipes for both Rhubarb Curd and Rhubarb and Vanilla Jam. If you are a rhubarb lover – or at least “rhubarb curious” – you might also like to have a look at Rhubarb Roulade, Rhubarb Curd and Rose Ice Cream, Rhubarb Upside Down Cake, Rhubarb Victoria Sandwich Cake and Rhubarb Bread and Butter Pudding. If you want to save a bit of money and like flavoured gin, you should definitely try making Rhubarb Gin and use it in some Rhubarb Gin Cocktails!

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rhubarb fool

Rhubarb Fool

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: Serves four 1x
  • Category: Dessert
  • Cuisine: English

Description

Rhubarb Fool is an easy and delicious, creamy dessert using roasted rhubarb, cream and Greek yogurt.


Scale

Ingredients

  • 300 ml double cream
  • 500 ml Greek yoghurt
  • 400 ml of Rhubarb Compote

Instructions

  1. Put the double cream in a bowl and whip until it forms soft peaks.
  2. Then fold the Greek yoghurt into the whipped cream.
  3. Next add 200 ml of the Rhubarb Compote to the cream and yoghurt mixture. and gently fold it in so that it is thoroughly mixed.   
  4.  I  serve the Rhubarb Fool with the remaining 200 ml of Rhubarb Compote in a jug on the table.  This means people can add as much as they want themselves and then swirl it through their Fool.

Notes

  • The timing given for this recipe includes making the Rhubarb Compote.  If you have already made the Compote, it takes less than five minutes to make Rhubarb Fool.
  • You can use this Rhubarb Fool mixture as the base for a great Rhubarb Ice-Cream.  Just put the mixture into your ice-cream maker and follow your user instructions.

Keywords: rhubarb, fool, rhubarb dessert, recipe

Loved this recipe? You may also like the following recipe. Or checkout the Recipe Index.

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Rhubarb Compote

Rhubarb Compote – easy to make and used in so many different ways!

This Rhubarb Compote is basically a sauce made with roasted rhubarb and sugar. It is very easy to make and I generally make a big batch of it and then use it for a range of different dishes. It also freezes well so you can make it in advance and then defrost when you need it. Some of the ways that I use it are as listed below.

  • It can be used on its own as a dessert.
  • It can be spread on bread like a jam.
  • It can be used as a cake filling.
  • It makes a fantastic sauce for other dessert dishes such as ice-cream or yogurt.
  • It is also great as a topping for a pavlova. Just spread over a meringue base and top with whipped cream.
  • It can be used to make other dessert dishes such as Rhubarb Fool and Rhubarb Roulade.

I love rhubarb now but it took me a while to learn to like it. I was highly motivated as when we moved to our house many years ago there was a large rhubarb plant in the garden. It was in the middle of a flower bed and for the first few years, I did everything I could to get rid of it. I failed and the rhubarb plant thrived and, in the end, I decided to get cooking and make the best of things!

Other Rhubarb recipes

In addition to this recipe for Rhubarb Compote, many of my other rhubarb recipes are included in this blog. There are recipes for both Rhubarb Curd and Rhubarb and Vanilla Jam. If you are a rhubarb lover – or at least “rhubarb curious” – you might also like to have a look at Rhubarb Curd and Rose Ice Cream, Rhubarb Upside Down Cake, Rhubarb Victoria Sandwich Cake and Rhubarb Bread and Butter Pudding. If you want to save a bit of money and like flavoured gin, you should definitely try making Rhubarb Gin and use it in some Rhubarb Gin Cocktails!

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Rhubarb Compote

Rhubarb Compote

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 400 ml of compote 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: English

Description

Rhubarb Compote is very easy to make and can be used in many different ways.  You can eat it on its own as a dessert or as a sauce for ice-cream or yogurt or use to make Rhubarb Fool or Rhubarb Roulade.


Scale

Ingredients

  • 350 g fresh rhubarb stems
  • 100 g caster sugar

Rhubarb ready to roast for compote


Instructions

  1. Set your oven to 180 degrees C/350 F/gas mark 4.
  2. Wash your rhubarb stems and cut into lengths of around 2 cm.
  3. Put the rhubarb pieces and the sugar on a baking tray.   Stir the pieces around so that the sugar is evenly distributed.
  4. Put the baking tray in the oven and cook the rhubarb uncovered for 30 minutes.
  5. Remove the baking tray from the oven.  The rhubarb pieces should be very soft and will have exuded a lot of juice.
  6. Allow the rhubarb to cool on the tray.  When it is cool, put it into a bowl and stir gently.  The pieces should break down and you will be left with a thick puree.   Taste the puree and add some more sugar if you think it needs it.  What you are looking for is a good balance of sweet/sour.  

Notes

You should have around 400 ml of compote using the quantities in this recipe.

The compote can be eaten on its own as dessert or used as a sauce for icecream or frozen yoghurt.   It can also be used in a range of other dessert dishes such as Rhubarb Fool or Rhubarb Roulade.   

Keywords: rhubarb, compote, sauce

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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