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A cup of tea next to a slice of rhubarb crumb cake on a plate.
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Rhubarb Crumb Cake

This rhubarb crumb cake is studded with jammy bits of tart rhubarb and topped with a cinnamon-laced brown sugar streusel.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: American
Servings: 10 servings
Calories: 326kcal
Author: Nicole Spiridakis

Ingredients

Topping

  • 6 tablespoons unsalted butter melted
  • 1 cup whole wheat pastry flour , or all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon

Cake

  • 1 ½ cups whole wheat pastry flour , or all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 4 tablespoons unsalted butter room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ⅔ cup whole milk
  • 1 ½ cups rhubarb cut into ½ inch pieces
US Customary - Metric

Instructions

  • Preheat oven to 350℉. Butter an 8-inch square baking pan and line the bottom with parchment paper.
  • Make the topping: In a medium bowl, stir together 6 tablespoons unsalted butter, 1 cup whole wheat pastry flour, ½ cup brown sugar, and 1 teaspoon ground cinnamon until combined. Place in the fridge so it can firm up a bit.
  • Make the cake. In a medium bowl, whisk together the 1 ½ cups whole wheat pastry flour, 1 ½ teaspoon baking powder, and ½ teaspoon fine sea salt. In a large bowl with an electrix mixer on medium speed, cream the 4 tablespoons unsalted butter and ¾ cup granulated sugar until fluffy, then beat in the 1 large egg and 2 teaspoons pure vanilla extract.
  • Add the flour mixture to the creamed mixture in 2 additions, alternating with the ⅔ cup whole milk. Beat well to combine. Fold in the 1 ½ cups rhubarb.
  • Spread the batter in an even layer into the prepared pan. Take the topping out of the fridge; it will be solidified. Using your hands, break it up and crumble it evenly over the top of the batter.
  • Place in the oven and bake for about 40 minutes, until a tester inserted in the center comes out mostly clean. Let cool in the pan set on a wire rack to room temperature.

Notes

  • Keep the topping in the fridge. After assembling the crumb topping, keep it in the fridge so it firms up a bit while you make the cake. You may need to break up the topping with your hands before sprinkling it over the cake.
  • Can I use frozen rhubarb? Yes - frozen rhubarb works great in this recipe. No need to defrost it before stirring it into the batter.
  • Use all brown sugar. For a deeper note of caramel sweetness, swap the granulated sugar for brown sugar in the batter.
  • Optional serving suggestions: With whipped cream, a drizzle of salted caramel sauce, a scoop of vanilla ice cream, or it's just perfect as-is!

Nutrition

Calories: 326kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 199mg | Potassium: 213mg | Fiber: 4g | Sugar: 27g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg