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Easy Tangy Rhubarb Crumble Cake

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A quick and easy rhubarb crumble cake perfect for spring baking, featuring a tender crumb cake base topped with a buttery, crunchy crumble and tangy rhubarb.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour, sifted
  • 1 cup (200 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120 ml) milk, whole or dairy-free alternative
  • 1 ½ tsp baking powder
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 3 cups (about 400 g) fresh rhubarb stalks, chopped into ½-inch pieces
  • ⅓ cup (65 g) granulated sugar
  • ½ tsp ground cinnamon (optional)
  • ¾ cup (95 g) all-purpose flour (for crumble)
  • ⅓ cup packed (70 g) light brown sugar (for crumble)
  • ½ cup (45 g) rolled oats (for crumble)
  • 6 tbsp (85 g) unsalted butter, cold and cubed (for crumble)
  • Pinch of ground nutmeg (optional, for crumble)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) baking pan or line with parchment paper.
  2. In a medium bowl, toss chopped rhubarb with ⅓ cup granulated sugar and ½ tsp cinnamon. Set aside to macerate for about 10 minutes.
  3. Make the crumble topping by combining ¾ cup flour, ⅓ cup light brown sugar, ½ cup rolled oats, and a pinch of nutmeg. Add cold cubed butter and rub with fingers or pastry cutter until mixture resembles coarse breadcrumbs. Chill in fridge.
  4. In a large bowl, cream ½ cup softened butter with 1 cup granulated sugar until light and fluffy (3-4 minutes with mixer).
  5. Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
  6. In a separate bowl, whisk together 2 cups sifted flour and 1 ½ tsp baking powder.
  7. Add flour mixture to butter mixture in three parts, alternating with ½ cup milk, beginning and ending with flour. Fold gently until just combined.
  8. Pour half the batter into prepared pan and smooth surface. Spoon rhubarb evenly over batter. Dollop and spread remaining batter on top, allowing some rhubarb to peek through.
  9. Sprinkle chilled crumble topping evenly over the cake.
  10. Bake for 45-50 minutes until a toothpick inserted in center comes out with a few moist crumbs and crumble is golden and crisp. Tent with foil if crumble browns too fast.
  11. Cool in pan for at least 15 minutes before slicing and serving.

Notes

Use room temperature eggs and butter for better incorporation. Keep butter cold for crumble topping to ensure crispness. Macerate rhubarb with sugar to soften and balance tartness. Avoid overmixing batter to prevent toughness. Tent cake with foil if crumble browns too quickly. Frozen rhubarb can be used if thawed and drained well.

Nutrition

Keywords: rhubarb crumble cake, spring baking, easy dessert, crumble topping, tangy cake, rhubarb recipe

Find it online: https://hungermind.com/easy-tangy-rhubarb-crumble-cake-recipe-perfect-for-spring-baking/