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How To make Rhubarb Crumble Cake
14 oz Rhubarb, trimmed weight
10 oz Self-raising flour
7 oz Butter
4 oz Caster sugar
3 oz Pale muscovado sugar
1 Orange
1 1/2 oz Chopped hazelnut kernels
1/2 ts Ground cinnamon
2 lg Eggs
First make the nutty crumble topping. Sift 4 oz flour into a bowl, and add 3 oz butter. Do not rub in the fat but cut it in with a pastry blender or
a pair of knives used like scissors. Stir in the muscovado sugar and nuts and set aside. Sift the remaining 6 oz flour and the cinnamon into a separate bowl and reserve. Slice the rhubarb into 1-inch chunks and finely grate the zest of the orange over it. Cream the remaining 1/4 lb butter with the caster sugar until pale, creamy and light. Break up the eggs with a fork and add them to the butter mixture a little at a time, alternating with spoonfuls of the flour and cinnamon and add 2 tablespoons of orange juice. Spoon the cake mixture evenly over the base of a 9-inch spring-clip tin that has been greased, lined and greased again. Scatter the rhubarb and orange mixture evenly over the top then cover the fruit with the nutty crumble mixture. Bake at 350 F (180 C) gas mark 4 for about 1 1/4 hours. Leave in a warm draught-free place to cool down slowly after baking and wait until the crumble-cake is completely cold before taking it out of the tin. Wait until the next day before eating. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias
How To make Rhubarb Crumble Cake's Videos
Rhubarb Crumble Cake
Nothing is better than fresh Rhubarb Crumble Cake right out of the oven! So easy to make and easily converted to a Dairy Free recipe. Try it today!
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Let’s make rhubarb coffee cake #shorts
When rhubarb is in season and I have too much on hand, I make my favorite rhubarb coffee cake recipe! Happy spring!
You can print the recipe here:
INGREDIENTS
- 3/4 cup white granulated sugar
- 3/4 cup light brown sugar
- 2 cups + 1 tbsp flour, separated
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 cup butter cold, cut into pieces
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups chopped rhubarb
INSTRUCTIONS
- Preheat oven to 350°F. Grease a 9x9 baking dish and set aside.
- In a large bowl, combine the white sugar, brown sugar, 2 cups flour, baking powder, salt, and cinnamon.
- Add the pieces of cold butter and cut them into the dry ingredients until the mixture resembles wet sand with pieces of butter the size of a pea or smaller. Remove 1 1/4 cups of the mixture and set aside.
- To the remaining crumbled mixture left in the bowl, add the eggs, sour cream, and vanilla. Whisk until combined and pour into prepared baking dish. Add the chopped rhubarb on top, sprinkle with the remaining 1 tbsp flour. Top with reserved streusel.
- Bake in preheated oven until golden and a skewer inserted into the middle of the cake comes out clean, 45-60 minutes. Remove from oven and cool 15 minutes before serving.
#rhubarb #coffeecake #baking #recipe
Rhubarb & Oat Crumb Cake with Fresh Ginger
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An Easy Crumb Cake Recipe, Unlike Anything You've Had Before!
It's easy to overlook rhubarb... that is, unless you have a couple of rhubarb plants growing in your backyard. They're some of the first shoots to emerge from the ground in early spring, and they soon become gigantic plants that overwhelm anything planted too close to them. And they go on for months like this, growing new leaves at an alarming rate, until the first frost of fall. In other words, they beg to be picked... and picked often!
And here, the boisterous rhubarb ends up in a delicious crumb cake. The base of the cake is as light as a crumb cake could ever be... but the rhubarb also makes it incredibly moist (not to mention flavorful, thanks to the fresh ginger added to the rhubarb!). Lastly, the crumb topping, made with oat flour and almonds, has a delicate nutty flavor that's pretty irresistible.
Serve the delicious cake on its own, or with a scoop of gelato... I bet you'll be reaching for a second slice as soon as you've finished your first!
Cake By Courtney: Strawberry Rhubarb Crumble Cake
Rhubarb cake
Rhubarb cake with crumble is quick and easy to prepare. The crumble goes perfectly with sour rhubarb.
Ingredients:
Cake:
- 175g butter (soft)
- 175g of sugar
- 2 eggs
- 1 teaspoon of vanilla essence
- 300g of flour
- 1 teaspoon of baking powder
- 400g rhubarb
Crumble:
- 120g butter (chilled)
- 100g of sugar
- 180g of flour
Tips:
- eggs and butter for the cake are best taken out of the fridge in advance, so that the ingredients reach room temperature,
- the butter for the crumble should be chilled to cut it into cubes,
- to make the cake more sour, you can add an additional 200g of rhubarb or sprinkle it with the juice of half a lemon
Preparation:
1. Mix butter and sugar until smooth.
2. Add eggs, then vanilla essence and flour with baking powder. Mix.
3. Put the mixture on a baking sheet (28/23cm) and sprinkle with chopped rhubarb.
4. Butter cut into small cubes and
put it in a bowl. Add the rest of the ingredients and make the crumble. Sprinkle the cake.
5. Put the cake into the oven heated to 180 degrees and bake for 50-60 minutes.
Enjoy
Music: Dear Autumn
Musician: @iksonmusic