Go Back Email Link
–+ servings

Rhubarb Crumb Cake

thetimelessbaker
Rhubarb crumb cake has a soft vanilla cake base with a layer of tart rhubarb and is finished with a buttery crumb topping.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 215 kcal

Equipment

  • 8” round or square baking pan
  • parchment paper
  • mixing bowls of various sizes
  • stand mixer or electric mixer

Ingredients
  

For the cake

  • 4 Tablespoons unsalted butter softened
  • 6 Tablespoons granulated sugar
  • 1 large egg
  • 1/2 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 1/2 cups fresh or frozen rhubarb, diced * if using frozen, but sure to thaw completely and then drain before using

For the crumb topping

  • 2 1/2 Tablespoons all-purpose flour
  • 2 1/2 Tablespoons granulated sugar
  • 1 1/2 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.

Notes

  • 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

Nutrition

Serving: 1sliceCalories: 215kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 48mgSodium: 69mgPotassium: 116mgFiber: 1gSugar: 14gVitamin A: 348IUVitamin C: 2mgCalcium: 73mgIron: 1mg
Tried this recipe?Mention @thetimelessbaker or tag #thetimelessbaker on Instagram!