Rhubarb Crumble Cake
Hi everyone, Nicky here calling in from Kitchen Sanctuary with a cake that’s perfect for a relaxing Sunday afternoon.
Rhubarb Crumble Cake
Rhubarb is one of my favorite desserts – in cobblers, streusels, jellies and of course cake! Today I’m combining cake and streusel for a cake that’s tender, with a topping that’s sweet and crunchy!
Rhubarb can be quite difficult to work with when it comes to cakes. If releases a lot of moisture, which can be great, so long as you don’t add too much.
It’s also quite a heavy fruit, which means it can sometimes sink to the bottom – especially if the pieces are too big.
My recipe uses three techniques to reduce the likelihood of this happening:
- The rhubarb is left in a bowl with some sugar – which sweetens the fruit, but also releases a little of the moisture. Just before it goes into the cake, it’s dredged in flour. The flour sticks – as the rhubarb is moist. The flour then helps it ‘cling’ to the cake mixture.
- The cake batter is quite thick, so the rhubarb is more likely to stay where it is.
- The rhubarb is added in two layers to the cake – rather than being mixed with the cake batter. Half the cake batter is spread on first, followed by half the rhubarb – so already we can ensure there’s no rhubarb right at the bottom of the pan. The rest of the cake batter is then added, then remaining rhubarb is placed on top. The crumble goes over the rhubarb layer to protect it from the heat of the oven.
I love serving this cake after a roast dinner on a Sunday afternoon. Serve it with cream, ice cream or custard (or maybe all three!!).
What are your favorite rhubarb desserts?
This cake will stay fresh for 2-3 days, wrapped and stored in an air tight container at room temperature. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information: Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 769Total Fat: 40gSaturated Fat: 25gTrans Fat: 2gUnsaturated Fat: 13gCholesterol: 165mgSodium: 977mgCarbohydrates: 95gFiber: 2gSugar: 44gProtein: 10g
This cake will stay fresh for 2-3 days, wrapped and stored in an air tight container at room temperature.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.