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.
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 Crumble, Rhubarb Gin, Rhubarb Fool, Rhubarb Compote, Rhubarb Roulade, Rhubarb and Rose Ice Cream, Rhubarb Jam and Rhubarb Curd.
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.
- Blood Orange Cake
- Cherry and Almond Cake
- Ginger and Pear Cake
- Gingerbread Loaf Cake
- Earl Grey Cake
- Latte Cake with Salted Caramel
- Lavender Cake
- Lemon Drizzle Cake
- Lime Drizzle Cake with Coconut
- Rosemary Cake
- Rum Banana Bread
- Thyme Cake
Rhubarb Crumble Cake
- 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
This quick and easy Rhubarb Crumble Cake is filled with juicy fruit and has a delicious crunchy topping.
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
- Set your oven to 180 degrees centigrade or Gas Mark 4.
- 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.
- 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.
- Grease a 450 g loaf tin and line the bottom with baking parchment.
- 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.)
- 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.
- Once the eggs have been incorporated add the rest of the self-raising flour.
- Add the milk and vanilla extract.
- Finally, stir in the roasted rhubarb pieces.
- Spoon the cake mixture into your prepared loaf tin.
- 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.
- Put the tin in the oven and bake for 45 minutes.
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