Rhubarb Crumb Cake
This soft and comforting rhubarb crumb cake is loaded with tangy rhubarb and crunchy crumbs. The rhubarb cake recipe is super easy to make, ready in about one hour, and perfect for the rhubarb season.
Servings: 24
Calories: 280kcal
Equipment
- Baking sheet about 30x40 cm/ 12x16 inches
- Mixer with dough attachments and beaters
Ingredients
- 750 g rhubarb 1.6 lb, Note 1
Crumb topping:
- 300 g all purpose flour 2 ½ cups/ 10.5 oz, Note 2
- 150 g granulated sugar ¾ cup/ 5.5 oz
- 150 g unsalted butter chilled ⅔ cup/ 5.5 oz
- pinch salt
- 1 teaspoon vanilla extract
Batter:
- 225 g unsalted butter 1 cup/ 2 sticks
- 225 g granulated sugar 1 cup + 2 tablespoon / 8 oz
- pinch salt
- 3 eggs large
- 1 teaspoon vanilla extract
- 275 g all-purpose flour 2 ¼ cups/ 9.5 oz
- 2 teaspoons baking powder
- 150 g Greek yogurt ½ cup + 1 Tbsp/ 5.5 oz, Note 3
Instructions
- Preheat the oven to 180°C/ 350°F. Line the baking sheet with parchment paper.
- Rhubarb: Clean and chop into pieces about 1.5-2 cm/ ½ - 1 inch. Set it aside. 750 g/ 1.6 lb rhubarb
Crumb topping:
- Mix flour, sugar, and salt in a bowl. Cut cold butter into small pieces and add them to the bowl. Add vanilla extract. Work with the mixer fitted with the dough attachment or with your cold hands. Place the topping in the fridge while you make the batter (Note 4). 300 g/ 2 ½ cups flour + 150 g/ ¾ cup sugar + pinch of salt + 150 g/ ⅔ cup butter + 1 teaspoon vanilla extract
Cake batter:
- Wet ingredients: Beat soft butter, sugar, and salt until light and fluffy with the mixer fitted with the beaters. Add the eggs, one at a time, beating well in between, about 1 minute per egg. Stir in vanilla extract.225 g/ 1 cup/ 2 sticks butter + 225 g/ 1 cup + 2 tablespoon sugar + pinch of salt + 3 eggs + 1 teaspoon vanilla extract
- Add dry ingredients: Mix flour and baking powder in another bowl. Add them to the batter together with the yogurt and mix shortly. 275 g/ 2 ¼ cup all-purpose flour + 2 teaspoon baking powder + 150 g/ ½ cup + 1 tablespoon yogurt
Bake:
- Spread the batter on the prepared baking sheet. Cover with rhubarb and top with crumbs.
- Bake for 40-45 minutes until the crumbs are golden brown and slightly crunchy (Note 5).
Notes
- You can substitute rhubarb with pretty much any fruit or berries you like, for example, peaches or nectarines, plums, cherries, apples, currants, mixed berries, and so on.
- Always use a digital kitchen scale in baking; it guarantees the best results (the Amazon link opens in a new tab).
- Butter: For sandier, crumblier crumbs, melt the butter in a small pot and mix it with the flour, sugar, and salt using a fork.
- Substitute yogurt with sour cream.
- Reheat: If desired, the cake can be reheated in the oven; the procedure makes it nice and fresh again. Leftovers can be frozen for up to three months.
Nutrition
Serving: 1piece | Calories: 280kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 69mg | Fiber: 1g | Sugar: 17g