Rhubarb Crumble Cake – Spend with Pennies

Homemade Rhubarb Crumble Cake is the perfect summer dessert!

A homemade flaky cake base is filled with a sweet and tart rhubarb filling and topped with a delicious crumble.

Just like Grandma made, it’s incredibly easy to make. This delicious cake is best served with a scoop of vanilla ice cream.

Covered rhubarb crumble cake with ice cream

A perfect summer cake

Rhubarb is a super tart perennial that grows in gardens everywhere. When mixed with sugar, the stick gets its very own unique flavor! Rhubarb goes perfectly with cake, chips or muffins.

  • Fruit tarts are a summer staple, and this one is it easy to do.
  • If you have rhubarb, all you need is a few pantry ingredients to put this recipe together.
  • This rhubarb crumble cake has a sweet, tangy filling and is topped with crunchy crumbles – a perfect dessert.
  • Make it a strawberry rhubarb cake by substituting strawberries (or any other fruit of your choice!) for some of the rhubarb.
Ingredients for the rhubarb crumble cake

Ingredients & Variations


  • Individual cake base: A puff pastry and butter pastry base is the base of this cake. Use a pre-made pie crust or whip up a flaky, homemade pie crust.
  • rhubarb: The main ingredient that gives the cake its savory flavor. Use fresh or frozen rhubarb. Thaw the frozen rhubarb and drain excess liquid to avoid a soggy crust.
  • Flour: I use flour as a thickener. It helps give the cake just the right consistency.
  • Sugar: Sweetens the cake and balances the acidity of the rhubarb.
  • Lemon peel (Optional): Lemon zest can be added to the rhubarb filling for an extra citrus flavor. It complements the acidity of the rhubarb and adds a refreshing note.

How to prepare rhubarb for pies

  1. Preparing rhubarb for pies is easy.
  2. When pulling rhubarb from the plant, be sure to pull (rather than cut) it to encourage stronger growth.
  3. Remove and discard the large leaves, they are poisonous for consumption.
  4. Wash the rhubarb stalks and chop into 1/4 inch pieces (slightly thicker if your rhubarb stalks are thin) just like you would chop celery.

However, there is no need to boil or boil the rhubarb before the stuffing! The sugar will help break it down during the baking process!

Rhubarb pie before baking

How to make rhubarb crumble cake

  1. Prepare your favorite pie dough recipe. Add some sugar and flour to keep the crust from getting soggy.
  2. Mix rhubarb with sugar and flour (per recipe below) and add to the crust.
  3. Prepare the crumble topping and sprinkle over the rhubarb. Bake in the preheated oven until golden brown and bubbly.
  • Want it more sour? Add less sugar, but don’t skimp on flour, it helps make the cake firmer.
  • For a softer rhubarb, cut smaller. Do you like it firmer? Cut it thicker.
  • Add a pinch of ginger for a new flavor.
  • Place the cake tin on a baking sheet lined with parchment paper to catch any bubbles.
  • Let the cake cool so that it sets. If it doesn’t harden, it will become liquid. Once the cake is set, it can be reheated slightly before serving if you’d like.

Store tightly covered with plastic wrap in the refrigerator. Better yet, if you have a glass cake pan with a lid, it’s so easy to bake and store the cake in a single pan!

Top view of rhubarb pie after baking

To freeze a baked pie, allow it to cool and refrigerate completely before storing in an airtight container in the freezer. Cakes and desserts have a long shelf life, but they taste best when consumed within two to three months. So don’t wait too long before enjoying them!

More rhubarb desserts

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Rhubarb pie on a plate with ice cream

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Rhubarb crumble cake

This Homemade Rhubarb Crumble Cake is the perfect summer dessert.

preparation time 20 protocol

cooking time 1 Hour 15 protocol

total time 1 Hour 35 protocol

Cake stand on white background
Dough cutter on a white background
  • Preheat oven to 425°F.

  • Line a pie plate with a single pie crust and press the edges together. In a small bowl, mix together 1 tablespoon flour and 1 tablespoon sugar. Sprinkle on the bottom of the crust.

  • In a large bowl, combine the chopped rhubarb, ⅔ cup sugar, remaining flour, and optional lemon zest. Stir gently until well combined and pour into the cake base.

  • For the crumble topping, combine the flour, brown sugar, white sugar, and ground cinnamon in a medium bowl. Using a cookie cutter or fork, cut in the cold butter until the mixture resembles coarse crumbs. Scatter the rhubarb filling on top.

  • Place the cake on the bottom shelf of the oven and bake for 15 minutes.

  • Reduce oven temperature to 350°F and bake an additional 45 minutes or until filling bubbles and topping is golden brown.

  • Let cool completely before serving.

If the topping is browning too much, cover loosely with foil.
Using frozen rhubarbBe sure to measure out the required amount after thawing and draining to avoid excess moisture.
Freeze before baking. Bake from frozen, place the cake on a rimmed baking sheet. Preheat the oven to 425°F and bake for 25 minutes. Then reduce the heat to 375°F and bake an additional 35-45 minutes, until heated through. If the top is browning too much, cover loosely with foil.

Calories: 333 | Carbohydrates: 51G | Protein: 3G | Fat: 14G | Saturated Fatty Acids: 7G | Cholesterol: 20mg | Sodium: 159mg | Potassium: 277mg | Fiber: 3G | Sugar: 28G | Vitamin A: 314IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 1mg

Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.

course dessert, cake
Kitchen American
Piece of rhubarb crumble cake with ice cream on top and lettering
cooked rhubarb crumble cake and a piece covered in writing
Slice of rhubarb crumble cake on a plate with cake on the back and a title
Covered Rhubarb Crumble Cake with a title

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