Rhubarb cake with crumble topping

    1 hour 35 min

    A wonderful way to enjoy rhubarb. This is a moist and delicate cake, topped with a crumble mixture. Some rhubarb is incorporated into the cake, some is baked on top, so no one misses out on juicy chunks of rhubarb in their slice!

    110 people made this

    Serves: 10 

    • Cake
    • 100g butter, at room temperature
    • 200g caster sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 225ml soured cream
    • 250g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 500g rhurbarb, peeled and sliced
    • Crumble topping
    • 125g plain flour
    • 100g caster sugar
    • 100g butter, cubed
    • 1 teaspoon cinnamon (optional)

    Prep:20min  ›  Cook:1hr  ›  Extra time:15min cooling  ›  Ready in:1hr35min 

    1. Preheat oven to 180 C / Gas 4. Grease a 25cm springform cake tin and dust with flour.
    2. Beat butter and sugar for 3 minutes. Add egg and vanilla and beat until incorporated. Add soured cream, and mix. Sift together flour, baking powder, bicarb and salt, and mix into the wet mixture.
    3. Add half of the sliced rhubarb to the cake mixture. Fold in with a spatula or spoon. Transfer to prepared tin. Arrange remaining rhubarb on top.
    4. For the crumble topping, mix flour and sugar in a small bowl. Add butter and rub together to get an even crumbly consistency. You can also use a food processor. Sprinkle topping mixture evenly on top of the cake, then sprinkle with cinnamon.
    5. Bake for 1 hour, or till a skewer inserted in the centre comes out clean. Let cool for 15 minutes in the tin before removing from tin and slicing.


    Rhubarb cake with crumble topping
    Rhubarb cake with crumble topping

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    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    Gorgeous! Impressive looking and tastes great. Took about 15 minutes more to bake completely, but I just kept testing until it was cooked through.  -  26 Apr 2015


    I thought this was a wonderful receipt. I unfortunately did not have any rhubarb do I used what I had in my freezer. I used red currents and made it GF, the cake turned out great. Very moist & my husband loved it and my friends from my MahJong club had two pcs ea.  -  19 Jul 2014


    Brilliant and easy recipe. Went down a storm!  -  03 Jun 2015