Rhubarb Crumb Cake

Rhubarb crumb cake has a soft vanilla cake base with a layer of tart rhubarb and is finished with a buttery crumb topping.

Rhubarb Crumb Cake

Rhubarb crumb cake has a soft vanilla cake base with a layer of tart rhubarb and is finished with a buttery crumb topping. This is one of my favorite cakes to make when I need something quick, since I usually have an abundance of frozen rhubarb in my freezer. Rhubarb recipes are some of the most popular recipes on my site and this cake is another great rhubarb recipe to add to the collection. This cake is also versatile – it can be eaten as a coffee cake for breakfast or served as a dessert cake.

How to make Rhubarb Crumb Cake

This cake is great to make year-round, since fresh or frozen rhubarb can be used. If using frozen rhubarb, be sure to thaw completely and drain before using in this recipe. You can also easily double this recipe and make it in a 9”x13” pan instead.

Ingredients

For the cake:

• 4 Tablespoons unsalted butter, softened
• 6 Tablespoons granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch of salt 
• 1 cup all-purpose flour
• 4 Tablespoons milk
• 4 Tablespoons sour cream or plain yogurt
• 1 ½ cups fresh or frozen rhubarb * if using frozen, thaw completely and drain prior to using 

For the crumb topping:

• 2 ½ Tablespoons all-purpose flour
• 2 ½ Tablespoons granulated sugar
• 1 ½ Tablespoons unsalted butter, cold 

Instructions

In a large mixing bowl or the bowl of a stand mixer, cream together the 4 Tablespoons unsalted butter and 6 Tablespoons granulated sugar. Add in the 1 large egg. Add in the 1/2 teaspoon vanilla extract. In a medium sized mixing bowl, sift or whisk together the 1 teaspoon baking powder, pinch of salt and 1 cup all-purpose flour. 

Add to the creamed mixture alternately with the 4 Tablespoons milk, in 3 separate additions, beginning and ending with the dry ingredients. Add in the 4 Tablespoons sour cream or plain yogurt last Spread batter into a 8” round or square baking pan lined with parchment paper. Sprinkle the 1 1/2 cups fresh or frozen rhubarb, diced on top. 

In a small mixing bowl, combine the 2 1/2 Tablespoons all-purpose flour and 2 1/2 Tablespoons granulated sugar. Using a fork, cut in the 1 1/2 Tablespoons unsalted butter, cold until mixture is crumbly. Sprinkle on top of the rhubarb.

Bake the cake at 350℉ 30-34 minutes, or until a toothpick inserted in the center comes our clean. Cool completely before serving.  

Tips for Rhubarb Crumb Cake

• If using frozen rhubarb, thaw completely and then drain off fluid before using
• To double this recipe, bake for the same amount of time in a 9″x13” pan

Did you make this recipe? Be sure to rate and leave a comment below or on Instagram or Pinterest!

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