Celebrate the flavors of spring with this Moist Rhubarb Cake with Crumble Topping, a classic treat that’s especially beloved during rhubarb season. This simple recipe combines the sweet and slightly tart taste of rhubarb with a buttery, golden crumble topping for the perfect balance of textures and flavors. Ideal for a spring or early summer dessert, this rhubarb cake is easy to make and delivers a deliciously moist, tangy-sweet bite that’s sure to become a seasonal favorite. Whether served with a dollop of whipped cream or on its own, it’s a delightful way to enjoy the vibrant taste of fresh rhubarb.
Ingredients
For the dough:
- 250 g flour
- 125 g sugar
- 1 pinch of salt
- 1 tsp baking powder
- 125 g soft butter
- 1 egg
For the filling:
- 500 g rhubarb cut into about 2 cm pieces
- 100 g sugar
- 1 packet of vanilla sugar
- 2 tbsp cornstarch
For the crumble:
- 200 g flour
- 100 g sugar
- 1 packet of vanilla sugar
- 125 g cold butter cut into pieces
- A pinch of cinnamon optional
Instructions
- Preparation: Preheat the oven to 180°C (356°F) using both top and bottom heat. Grease a springform pan (26 cm diameter) or line it with parchment paper.
- Prepare the dough: In a bowl, mix flour, sugar, salt and baking powder. Add soft butter and an egg and work into a smooth dough. Press the dough into the bottom of the prepared springform pan, forming a small edge around the sides.
- Prepare the filling: Toss the rhubarb pieces with sugar, vanilla sugar and cornstarch in a bowl. Evenly spread the mixture over the dough base.
- Make the crumble: For the crumble, mix flour, sugar, vanilla sugar and a pinch of cinnamon in a bowl. Add cold butter pieces and work with your hands to create crumbles until the mixture is crumbly. Evenly sprinkle the crumble over the rhubarb filling.
- Bake: Bake the cake in the preheated oven for about 45-50 minutes, until the crumble is golden brown.
- Cool: Let the cake cool in the pan on a wire rack. Remove from the pan before serving.
Notes
- Depending on taste, you can sprinkle some lemon juice on the rhubarb before baking to emphasize its tartness.
- For a variation, you can add ground almonds or hazelnuts to the dough or the crumble.
- Serve the rhubarb cake with a scoop of vanilla ice cream or a dollop of cream for added creaminess.
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