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Rhubarb Crumb Cake

[heart_this] · Jun 7, 2008 · 54 Comments

Rhubarb Crumb Cake

I came across this recipe for a rhubarb crumb cake a while ago. Rhubarb is something that I had been wanting to use more and a cake sounded like a great way to do it. I bookmarked the recipe to save for when rhubarb was in season and now that it was I had the chance to make it. The ingredient list for this recipe is a bit long but the cake comes together easily. The rhubarb crumb cake was really good! The cake was nice and soft and moist and the crumbs were light and sweet. Rhubarb is a bit tart and it perfectly balanced the sweetness of the crumb topping. I admit, I have been eating this cake for breakfast, along with the rhubarb fool. I have been enjoying the rhubarb so far this year and I look forward to using it some more.

Rhubarb Crumb Cake

Rhubarb Crumb Cake

Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes Servings: 6
ingredients
  • 1 pound rhubarb (trimmed and cut into 1/2 inch pieces
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger
  • 1/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup melted butter
  • 1 3/4 cups cake flour
  • 1/3 cup sour cream
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup cake flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons softened butter (cut into 8 pieces)
directions
  1. Toss the rhubarb with the sugar, cornstarch and ginger to coat.
  2. Mix the sour cream, egg, egg yolk and vanilla in a large bowl.
  3. Mix the flour, brown sugar, sugar, cinnamon, ginger and salt in a large bowl.
  4. Mix the butter into the flour mixture.
  5. Mix the sour cream mixture into the flour mixture 1/3 at a time mixing in between.
  6. Pour all but 1/2 cup of the batter into a greased 8×8 inch baking dish followed by the rhubarb mixture and the remaining batter.
  7. Mix the flour, sugar, baking soda, baking powder and salt in a large bowl.
  8. Break the topping into big crumbs with your hands and sprinkle onto the cake.
  9. Bake in a preheated 325F/170C oven until a toothpick pushed into the center comes out clean, about 50 minutes.
Similar Recipes:
Rhubarb Muffins
Rhubarb Sour Cream Pie
Rhubarb Crisp
Cranberry Crumb Coffeecake
Gooseberry Crumb Cake

Breakfast, Dessert, Food, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Shubha Ravikoti says

    June 7, 2008 at 6:58 pm

    Lovely post and an amazing recipe…:) I have something for u in my blog… check it out…:) thank

    Reply
  2. VeggieGirl says

    June 7, 2008 at 7:09 pm

    I’ll have a slice of that, please!! :0)

    Reply
  3. Corinne says

    June 7, 2008 at 7:39 pm

    This looks wonderful, I’ll have to try it for my rhubarb-loving husband.

    Reply
  4. Indigo says

    June 7, 2008 at 7:49 pm

    I recognised this as a Smitten Kitchen recipe straight away – phwoarr. Looks fantastic.

    Reply
  5. Rebecca says

    June 7, 2008 at 7:52 pm

    I’m a latecomer to rhubarb, but I’ve been looking for more things to do with it. This looks fantastic. Thanks for sharing!

    Reply
  6. Lisa says

    June 7, 2008 at 7:58 pm

    Now I am really tempted to rush out and purchase some rhubarb! Another fine creation from Kevin’s kitchen!

    Reply
  7. Lore says

    June 7, 2008 at 7:58 pm

    Love the crumbliness! Too bad I can’t find rhubarb around here 🙁

    Reply
  8. Grooveycrafts says

    June 7, 2008 at 8:33 pm

    I love rhubarb crumble, it takes great with double cream, sour cream or custurd. If you liked the idea of crumbles you should try apple crumble and gooseberry crumble

    Reply
  9. Anonymous says

    June 7, 2008 at 9:29 pm

    Well, at least you can admit it. That’s the first step! lol
    Kev, it looks delicious!!

    Reply
  10. noble pig says

    June 7, 2008 at 9:44 pm

    Yep, we’re both crumby today aren’t we? This looks delicious.

    Reply
  11. Laura @ Hungry and Frozen says

    June 7, 2008 at 9:58 pm

    What a gorgeous cake! I’m sure the ginger and cinnamon would be great with the tart rhubarb…oh and there’s nothing wrong with cake for breakfast 🙂

    Reply
  12. RecipeGirl says

    June 7, 2008 at 11:32 pm

    I’ve been wanting to try rhubarb (never have!) This looks like a good way to start.

    Reply
  13. Gloria says

    June 7, 2008 at 11:39 pm

    yummy,yummy,yummy!! oh Kevin all you cook is nice to me, Im fall in love…..of your food!!! Im a married woman but really I like all. xxxGloria

    Reply
  14. Lori says

    June 7, 2008 at 11:49 pm

    That looks delicious. I just bought some rhubarb today at the market. I absolutely love it.

    Love the tang, especially with strawberries.

    Beautiful crumb cake.

    Reply
  15. Adam says

    June 8, 2008 at 12:06 am

    Way to support the rhubarb. The cake and the fool are both great ideas. I wonder if there is some kind of way to combine them. That would be cool.

    Reply
  16. Sharon says

    June 8, 2008 at 1:24 am

    You know, I’ve never had rhubarb. Really, for no particular reason other than well, I’ve just never had it! This crumb cake inspires me to finally take the plunge.

    Reply
  17. Madhavi says

    June 8, 2008 at 2:01 am

    Hi. First time here on ur blog. You do have some great recipes. This cake loooks awesome, Yummyyyy!!!Keep rocking..

    http://vegetarianmedley.blogspot.com/

    Reply
  18. Pam says

    June 8, 2008 at 2:02 am

    That looks like breakfast to me!

    Reply
  19. StickyGooeyCreamyChewy says

    June 8, 2008 at 4:22 am

    Your cake looks fantastic, Kevin! I love a good crumb cake and the rhubarb sounds like a great addition. Well done!

    Reply
  20. Manggy says

    June 8, 2008 at 6:06 am

    Nice! When you split it up into its three components– fruit, streusel, and cake, it’s really not that complicated: you’re right, it comes together in a flash 🙂

    Reply
  21. Jan says

    June 8, 2008 at 6:50 am

    Now that crumb cake looks delish! I could have that for my breakfast (it’s 8am here) can you send some over please!

    Reply
  22. Bridgett says

    June 8, 2008 at 7:39 am

    One of these days I will finally try rhubarb. Your cake looks fantastic!

    Reply
  23. HoneyB says

    June 8, 2008 at 7:41 am

    The cake looks awesome. I want some!

    Reply
  24. noobcook says

    June 8, 2008 at 12:32 pm

    I love all your bakes. This one looks amazing! Love the colours 🙂

    Reply
  25. chriesi says

    June 8, 2008 at 12:51 pm

    Looks great! Oh hehe I had the last chocolate tart for breakfast today. 🙂

    Reply
  26. bibliochef says

    June 8, 2008 at 1:04 pm

    I confess I used to think rhubarb unimaginably awful. Then, I was converted. Totally. My partner loves it. So, when I recently saw it in a local form, I made a rhubarb compote (with vanilla and ginger) with salmon. Sounds odd but I love it.

    Reply
  27. Anonymous says

    June 8, 2008 at 1:19 pm

    Mmmm this looks so nice. Rhubarb and crumb cake. A perfect combination.

    Reply
  28. Marc @ NoRecipes says

    June 8, 2008 at 4:38 pm

    I need to go get some more rhubarb. This looks fantastic Kevin!

    Reply
  29. meeso says

    June 8, 2008 at 5:25 pm

    That looks great, It looks as pretty as I’m sure it is tasty!

    Reply
  30. Anonymous says

    June 8, 2008 at 6:02 pm

    When you republish a recipe that was created by somneone else, at the very least you should give full credit by name in your post. I expected to see Smitten Kitchen cited and praised for this recipe. When you name your source, rather than just pointing to it, you benfit that source by increasing their search engine optimisation. You need to also make sure that the link contains key words that benefit Smitten Kitchen. I know it’s a brave new world for most of us in blogging land and we all need to learn the rules of kind and legal engagement.

    Reply
  31. Jan says

    June 8, 2008 at 6:03 pm

    That looks yumsious, I lurve rhubarb.

    Reply
  32. Cakespy says

    June 8, 2008 at 6:07 pm

    It looks perfect!!! The crumb quality looks just superb.

    Reply
  33. Lori says

    June 8, 2008 at 8:19 pm

    Crumb cakes are great! And I love that yours has lots of rhubarb inside. 🙂

    Reply
  34. Elly says

    June 8, 2008 at 9:08 pm

    Looks great, Kevin! I love rhubarb but I haven’t had a chance to make anything with it myself. I definitely plan on doing that soon.

    Reply
  35. White On Rice Couple says

    June 9, 2008 at 1:52 am

    Love rhubarb! So does our dog, she eats our whole plant! Ahhh!!!!

    Reply
  36. giz says

    June 9, 2008 at 2:21 am

    It looks like a really great recipe. I’m just confused – did you use 3 different kinds of sugar? how is the granulated sugar different that the other white sugar?

    Reply
  37. Elle says

    June 9, 2008 at 2:27 am

    Kevin, that’s gorgeous! I’d be having it for breakfast, lunch, dinner and snack time!

    Reply
  38. My Sweet & Saucy says

    June 9, 2008 at 6:45 am

    What an interesting recipe! Looks delish!

    Reply
  39. Grace says

    June 9, 2008 at 8:36 am

    you don’t post a lot of sweet recipes, but when you do, you sure pick winners. this looks awesome–i’m all about crumb toppings!

    Reply
  40. Pearlsofeast says

    June 9, 2008 at 1:23 pm

    Lovely recipe Kevin,I have never put my hands with Rhubarb, But this cake sounds delicious and is tempting me to try soon. Thanks for sharing the recipe.

    Reply
  41. Rosie says

    June 9, 2008 at 1:36 pm

    Oh gosh Kevin this is one gorgeous cake!!

    Rosie x

    Reply
  42. Raquel says

    June 9, 2008 at 1:58 pm

    Loverly cake! Love rhubarb, especially in desserts!

    Reply
  43. Renae du Jour says

    June 9, 2008 at 4:14 pm

    That’s a very good use of rhubarb. 🙂 YUM.

    Reply
  44. Amy says

    June 9, 2008 at 4:34 pm

    Mmmm.. I love rhubarb! Never thought of it in a crumb cake, but I bet it was delicious. It definitely looks like it was!

    Reply
  45. Mansi Desai says

    June 9, 2008 at 7:58 pm

    I’ve yet to make something with rhubarb, and this crumble looks like an easy and lovely start! thanks Kevin!:)

    Reply
  46. diva says

    June 9, 2008 at 8:26 pm

    this looks fantastic. perfect crumb topping and great move on the icing sugar.

    Reply
  47. Cooking and the City says

    June 10, 2008 at 2:17 pm

    Delicious cake Kevin, and for breakfast, even better 😉

    Reply
  48. Nicole says

    June 10, 2008 at 6:35 pm

    My partner made this cake, found at Smitten Kitchen, a few weeks ago. We found it good but a little too sweet. The delicious rhubarb was lost. we are going to try it again but tweak it a bit.

    Reply
  49. eatme_delicious says

    June 10, 2008 at 7:20 pm

    I’m not a huge rhubarb fan but the crumb on top of this cake looks insanely good!

    Reply
  50. rhid says

    June 11, 2008 at 2:42 am

    I love that you have baked rhubarb in a good way. I have some issues using it as a baking fruit – but I guess it’s all about balance – I have yet to find it!

    Reply
  51. Deborah says

    June 11, 2008 at 4:07 pm

    I think this sounds like the perfect breakfast!

    Reply
  52. Jaime says

    June 30, 2008 at 3:51 am

    i love all sweets with fruit in them…and i love anything w/streusel topping so this is perfect for me!

    Reply
  53. Pamela says

    March 2, 2020 at 9:40 am

    I would love to make this recipe, however half the ingredients in the recipe are missing for some reason. Could you please correct it. Thank you!

    Reply
    • kevin says

      March 2, 2020 at 1:43 pm

      I have no idea where they went but I have updated the recipe and re-added them! Enjoy!

      Reply

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