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Rhubarb sponge cake with crumble topping

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  • 1hr5min

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About this recipe: Very easy recipe for rhubarb sponge cake with crumble topping. You can use almost any fruit in place of the rhubarb.

Serves: 12 

  • 4 to 5 sticks of rhubarb
  • 1 to 2 tablespoons granulated sugar
  • 250g plain flour
  • 2 1/2 teaspoons baking powder
  • 200g caster sugar
  • 125ml vegetable or sunflower oil
  • 125ml milk
  • 2 eggs
  • Crumble topping
  • 6 tablespoons plain flour
  • 4 tablespoons sugar
  • 4 tablespoons butter

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Preheat the oven to 180 C / Gas 4. Grease and flour a 20x30cm baking dish.
  2. Peel the rhubarb and cut it into 0.5cm pieces, sprinkle with some sugar and set aside while preparing the rest.
  3. Combine the crumble topping ingredients. Rub together till the mixture resembles breadcrumbs, then set aside.
  4. Mix the flour, baking powder, 200g sugar, oil, milk and eggs together. The mix shouldn't be too dry, you want it quite runny; if necessary, add a little more milk.
  5. Pour the mixture into the prepared dish. Sprinkle the cake mixture with the rhubarb, and finally with the crumble mixture.
  6. Bake the cake until the crumble topping is nice and golden, about 45 minutes to 1 hour. A cocktail stick inserted in the centre of the cake should come out clean.


This recipe can be used with any fruit like plums, strawberries, raspberries, etc.

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Reviews (1)


loved the result, i used half the amounts as there are only 2 of us, i also used tinned rhubarb which worked a treat and was moist and tasty, will deffo make this again and again.. thanks :-) - 08 Oct 2013

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