Rhubarb Crumble Cake
Rhubarb cake is the perfect combination of sweet and tart and soft and crunchy cake. This quick rhubarb crumb cake has a moist batter with sour cream that gets topped with stewed, tangy rhubarb, and a layer of sweet and salty streusel topping. It is a great expression of contrasts that will keep you coming back for more.
Prep Time30 minutes mins
Cook Time1 hour hr
Rest time30 minutes mins
Total Time2 hours hrs
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 8
Calories: 582kcal
Rhubarb Layer
- 3 cups diced rhubarb ~5 large stalks
- 2 tablespoons lemon juice
- ¼ cup granulated sugar
- 1 tablespoon corn starch
- 2 tablespoons water
- 1 teaspoon vanilla paste or extract
Crumb Layer
- 6 tablespoon unsalted butter melted
- ¾ cup + 2 tablespoons all-purpose flour
- ½ cup granulated sugar
- 2 tablespoons light brown sugar packed
- ¼ teaspoon kosher salt
Cake Layer
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter room temperature
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs room temperature
- 2 teaspoons vanilla paste or extract
- ¼ cup full-fat sour cream room temperature
- ¼ cup whole milk room temperature
Rhubarb Filling
Wash and dice the rhubarb into 1cm pieces.
3 cups diced rhubarb
Add the rhubarb, lemon juice, and sugar to a medium saucepan over medium heat and cook for about 3 minutes until the rhubarb begins to soften slightly.
2 tablespoons lemon juice, ¼ cup granulated sugar
Mix together the cornstarch and water and stir it into the rhubarb. Cook for thirty seconds, stirring the whole time.
1 tablespoon corn starch, 2 tablespoons water
Remove the pan from the heat and stir in the vanilla. Set aside while you make the streusel and cake batter.
1 teaspoon vanilla paste or extract
Crumb Topping
Melt the butter, then use a fork to mix it together with the flour, sugars, and salt until medium-sized crumbles form. Set aside.
6 tablespoon unsalted butter, ¾ cup + 2 tablespoons all-purpose flour, ½ cup granulated sugar, 2 tablespoons light brown sugar, ¼ teaspoon kosher salt
Cake
Whisk together the flour, baking powder and salt and set aside.
1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
In the bowl of a stand mixer, cream together the butter and sugars on medium high speed for five minutes, then scrape down the sides.
6 tablespoons unsalted butter, ½ cup light brown sugar, ½ cup granulated sugar
Add the eggs, oil, vanilla and mix on medium speed for one minute. Scrape down the sides again.
¼ cup vegetable oil, 2 large eggs, 2 teaspoons vanilla paste or extract
Mix together the sour cream and milk. With the mixer running on low, add half of the flour mixture then half of the milk mixture. Repeat with the remaining wet and dry ingredients.
¼ cup full-fat sour cream, ¼ cup whole milk
Mix until the flour is just combined, and use a rubber spatula to finish folding in any flour on the sides of the bowl.
Assembly
Add the cake batter to the prepared pan and spread it to meet the edges.
Spread the rhubarb filling evenly over the top of the cake batter.
Sprinkle the crumb over the top, getting it the whole way to the edges.
Bake the cake in the center rack of the preheated oven for 45-55 minutes until the center is no longer jiggly and a toothpick inserted down into the cake layer comes out clean.
Place the pan on a wire rack to cool for at least 30 minutes, before slicing. Dust with powdered sugar, if desired.
Store the cake lightly covered at room temperature for 3-4 days, or in the fridge for one week.
To freeze the cake, wrap the cake or individual slices in plastic wrap, foil, then place in an airtight container and freeze for three months. Unwrap completely then thaw at room temperature.
Calories: 582kcal | Carbohydrates: 80g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 302mg | Potassium: 242mg | Fiber: 2g | Sugar: 50g | Vitamin A: 690IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 2mg