Rhubarb crumble cake

Rich, tart rhubarb with rolled oats and cinnamon makes this classic British cake an even more comforting winter treat.

  • 1 hr 30 mins preparation
  • Serves 12
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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 crumble 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


Rhubarb crumble cake
  • 1
    To make crumble topping, place dry ingredients in a medium bowl; rub in butter using fingertips.
  • 2
    Preheat the oven to 180°C (160°C fan-forced). Grease a 25cm springform pan; line the base and side with baking paper.
  • 3
    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.
  • 4
    Spoon the cake mixture into the prepared pan; smooth top. Sprinkle with rhubarb then crumble topping.
  • 5
    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 with sifted icing sugar before serving.


Suitable to freeze. Not suitable to microwave.