Name: Rhubarb cake with crumble topping
Prep time: 90 min
Total time: 90 min
Yield: 12
Ingredients: Crumble topping; 1/4 cup (35g) plain flour; 1/4 cup (30g) almond meal; 1/4 cup (20g) rolled oats; 1/4 cup (55g) firmly packed brown sugar; 1/2 teaspoon ground cinnamon; 60 gram butter, chopped; Rhubarb cake; 150 gram butter, softened; 1 teaspoon vanilla extract; 1 cup (220g) caster sugar; 2 eggs; 1 1/2 cup (225g) self-raising flour; 1/2 cup (75g) plain flour; 1/2 teaspoon bicarbonate of soda; 3/4 cup (180ml) buttermilk; 1 bunch (400g) thin-stemmed rhubarb, trimmed, chopped into 2cm pieces; icing sugar, to serve

This rhubarb cake combines the best of two sweet treats – a delicious cake and comforting crumble dessert. Don’t forget the drizzle of cream!

Find more rhubarb recipes here, including cakes, cheesecakes, tarts, slices, crumbles, cobblers and more.

Ingredients

Crumble topping

1/4 cup (35g) plain flour

1/4 cup (30g) almond meal

1/4 cup (20g) rolled oats

1/4 cup (55g) firmly packed brown sugar

1/2 teaspoon ground cinnamon

60 gram butter, chopped

Rhubarb cake

150 gram butter, softened

1 teaspoon vanilla extract

1 cup (220g) caster sugar

2 eggs

1 1/2 cup (225g) self-raising flour

1/2 cup (75g) plain flour

1/2 teaspoon bicarbonate of soda

3/4 cup (180ml) buttermilk

1 bunch (400g) thin-stemmed rhubarb, trimmed, chopped into 2cm pieces

icing sugar, to serve

Method

To make crumble topping, place dry ingredients in a medium bowl; rub in butter using fingertips.

Preheat the oven to 180°C (160°C fan-forced). Grease a 25cm springform pan; line the base and side with baking paper.

Beat the butter, vanilla and sugar in a small bowl with an electric mixer until pale. Add the eggs, one at a time, beating well after each addition. Transfer the mixture to a large bowl. Stir in the sifted dry ingredients and buttermilk in two batches.

Spoon the cake mixture into the prepared pan; smooth top. Sprinkle with rhubarb then crumble topping.

Bake for 45 minutes, then cover loosely with foil and bake for a further 15 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan. Dust rhubarb cake with sifted icing sugar before serving.

Can I freeze the rhubarb cake?

Yes, this cake is suitable to freeze. We recommend freezing in individual portions.

Rhubarb tips: buying, storing & preparing

Buying rhubarb

Rhubarb stalks should be undamaged, firm and well coloured. The leaves should be fresh and firm or only slightly wilted.

Storing rhubarb

Remove leaves, halve stalks if necessary and enclose in a paper bag, then a plastic bag and store in the fridge for up to one week. Cooked rhubarb can be stored in an airtight container in the fridge for a week.

Preparing rhubarb

Remove and discard all leaves as they are poisonous. Trim the root ends, wash stalks, and string them (if required) by running a vegetable peeler or small, sharp knife firmly from top to bottom down each rib. Cut into slices or lengths as directed in the recipe.

Rhubarb Louise slice

Rhubarb and strawberry sponge puddings

Apple and rhubarb crumble

Rhubarb brown butter blondies

Rhubarb and raspberry crostata

Baked breakfast oats with stone fruit and rhubarb

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook