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overhead view of several rhubarb crumble cake pieces on a baking tray lined with baking paper.

Rhubarb Crumb Cake

This is an excellent summer coffee cake! Soft rhubarb crumb cake, sweet and tangy, light yet comforting.
Course Cakes
Cuisine American, German
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 24
Calories 280kcal
Author Adina


  • 750 g rhubarb 1.5 lb
  • Crumb topping:
  • 300 g all-purpose flour 10.6 oz/ 2 ½ cups, Note 2
  • 150 g granulated sugar 5.3 oz/ ¾ cup
  • 150 g chilled unsalted butter 5.3 oz/ 2/3 cup, Note 3
  • Pinch of salt
  • ½ teaspoon vanilla extract optional
  • Batter:
  • 225 g unsalted butter 8 oz/ 1 cup
  • 225 g granulated sugar 8 oz/ 1 cup + 2 tablespoons
  • Pinch of salt
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 275 g all-purpose flour 9.7 oz/ 2 ¼ cups
  • 2 teaspoons baking powder
  • 150 g yogurt 5.3 oz/ ½ cup + 1 tablespoon


  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tray (about 30x40 cm/ 12x16 inches) with baking paper.
  • Rhubarb: clean and chop into pieces about 1.5-2 cm/ 0.6-1-inch. Set it aside.
  • Crumb topping: mix sugar, flour, and salt in a bowl. Cut cold butter into small pieces and add them to the bowl. Add a little vanilla if desired. Work in with the handheld mixer fitted with the dough attachment or with your cold hands. Place topping in the fridge while you make the batter.
  • Batter: Beat soft butter, sugar, and salt until light and fluffy. Add eggs, one at a time, beating well in between, about 1-2 minutes beating time per egg. Stir in the vanilla extract.
    Mix flour and baking powder. Add to the batter together with the yogurt and mix shortly.
  • Bake: Spread the batter on the prepared baking tray. Cover with rhubarb and top with crumbs. Bake for 40-45 minutes until the crumbs are golden brown and slightly crunchy


  1. Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
  2. I usually have cake flour, but all-purpose flour is fine as well.
  3. For sandier, crumblier crumbs, melt the butter in a small pot and mix it with the flour, sugar, and salt using a fork.
  4. You can substitute rhubarb with pretty much any kind of fruit or berries you like, for example, peaches or nectarines, plums, cherries, apples, currants, mixed berries, and so on.
  5. The cake can be reheated in the oven if desired; the procedure makes it nice and fresh again. Leftovers can be frozen for up to three months.


Serving: 1piece | Calories: 280kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 69mg | Fiber: 1g | Sugar: 17g