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–+ servings
rhubarb crumble cake

Rhubarb Crumble Cake

A moist and delicious cake with lots of rhubarb topped with a crumbly cinnamon mixture
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American, Canadian
Servings 9

Ingredients
  

Base

  • 2 cups flour
  • ½ cup sugar
  • ½ cup cold unsalted butter
  • pinch of salt

Rhubarb Filling

  • 4½ - 5 cups chopped rhubarb
  • ½ cup flour
  • ½ cup sugar
  • ½ tsp baking powder
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 1 Tbsp yogurt or sour cream
  • ½ cup melted unsalted butter

Topping

  • 1 cup reserved base mixture
  • 1 Tbsp brown sugar optional
  • ½ tsp cinnamon

Instructions
 

  • Preheat oven to 350° and set rack in middle of oven.
  • Combine base ingredients in food processor or with pastry blender until fine crumbs. Remove 1 cup of mixture and reserve for top.
  • Spread mixture in 9 inch square baking pan. Press gently and evenly.
  • Sift flour, sugar and baking powder. Sprinkle over top of chopped rhubarb and mix well.
  • Beat eggs. Whisk in yogurt and vanilla. Pour over rhubarb and mix.
  • Melt butter. Allow to cool slightly. Add to rhubarb mixture and stir to combine. Pour rhubarb over cake base.
  • Add brown sugar and cinnamon to reserved base mixture. Sprinkle evenly over top of cake.
  • Bake for 45 minutes. If making 8 inch cake, bake for about 50 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Keyword rhubarb cake, rhubarb crumble cake, rhubarb recipes, rhubarb squares
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