Strawberry rhubarb crumble cake

    1 hour 20 min

    Try the favourite combination of strawberry and rhubarb in this incomparably moist crumble cake. More fruit than sponge, it's delicious warm with ice cream or custard.

    40 people made this

    Serves: 12 

    • 125g plain flour
    • 220g dark brown soft sugar
    • 60g porridge oats
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 110g butter
    • 500g rhubarb, chopped
    • 350g fresh strawberries, halved
    • 200g caster sugar
    • 2 tablespoons cornflour
    • 250ml water
    • 1 teaspoon vanilla extract

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a bowl combine flour, dark brown soft sugar, oats, cinnamon and nutmeg. Rub in the butter until the mixture is crumbly. Press half of the mixture into an ungreased 23cm round cake tin.
    3. Combine chopped rhubarb and strawberries; spoon over the base in the cake tin.
    4. In a saucepan combine sugar, cornflour, water and vanilla. bring to the boil over medium heat. Cook and stir for 2 minutes. Pour mixture over fruit in the cake tin. Sprinkle over the remaining half of the crumb mixture.
    5. Bake at 180 C / Gas 4 for 1 hour. Wonderful served with vanilla ice cream or custard.

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    Reviews & ratings
    Average global rating:

    Reviews in English (29)


    I was confused by the pan size. The recipe calls for 9" round (12 servings??), but the picture looks like an 8x11 or 9x13. I used a 9x13, doubled the crumb recipe and cornstarch mixture. I did not increase the fruit amounts or the baking time. My pan was full!  -  16 Jul 2009  (Review from Allrecipes US | Canada)


    The only problem I have with this recipe is that it is called "cake." When you make it, you will discover that it is delicious, but it is more like a cobbler (but not as sweet) than like a cake. I followed this recipe exactly the first time. The second time I meant to follow it exactly because it was wonderful, but accidentally put in a whole cup of oatmeal rather than 3/4. It still turned out to be great. You will receive lots of compliments if you bake this dish. I used a 9" x 13" square dish rather than a round one. Thanks so much for sharing this recipe, Roxanne!  -  15 May 2010  (Review from Allrecipes US | Canada)


    This was excellent. Used frozen rhubarb from last year. I did increase the cornstarch to 3T. Also this is more of a crisp than cake!  -  28 Apr 2003  (Review from Allrecipes US | Canada)