• Serves 12
  • 90 mins prep

Rhubarb crumble cake

Rhubarb crumble cake
Triple tested. For your success every time.

Rich, tart rhubarb with rolled oats and cinnamon makes this classic British cake an even more comforting winter treat.


Crumble topping

  • 1/4 cup (35g) plain flour
  • 1/4 cup (30g) almond meal
  • 1/4 cup (20g) rolled oats
  • 1/4 cup (55g) firmly packed brown sugar
  • 1/2 tsp ground cinnamon
  • 60 g butter, chopped

Rhubarb crumble cake

  • 150 g butter, softened
  • 1 tsp vanilla extract
  • 1 cup (220g) caster sugar
  • 2 eggs
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/2 tsp bicarbonate of soda
  • 3/4 cup (180ml) buttermilk
  • 1 bunch (400g) thin-stemmed rhubarb, trimmed, chopped into 2cm pieces


Rhubarb crumble cake

  1. To make crumble topping, place dry ingredients in a medium bowl; rub in butter using fingertips.
  2. Preheat the oven to 180°C (160°C fan-forced). Grease a 25cm springform pan; line the base and side with baking paper.
  3. Beat the butter, vanilla and sugar in a small bowl with an electric mixer until pale. Add the eggs, one at a time, beating well after each addition. Transfer the mixture to a large bowl. Stir in the sifted dry ingredients and buttermilk in two batches.
  4. Spoon the cake mixture into the prepared pan; smooth top. Sprinkle with rhubarb then crumble topping.
  5. Bake for 45 minutes, then cover loosely with foil and bake for a further 15 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan. Dust with sifted icing sugar before serving.
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