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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
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Recipe:
Crumble-
1 Cup Oats
1/2 Cup Self- Raising Flour
1/4 Cup Soft Brown Sugar
Rhubarb Filling-
400g Rhubarb Chopped
1/4 Cup Caster Sugar
1/4 Cup Soft Brown Sugar
One Vanilla Pod (Seeds)
Sponge Cake Layer-
3/4 Cup Soft Butter
3/4 Cup Caster Sugar
3 Eggs
3/4 Cup Self- Raising Flour
1 Teaspoon Baking Powder
1 Teaspoon Vanilla Extract
Splash of Milk/ Water
Camera used:
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Edited on: iMovie
Music: Youtube Audio Library
How to make Rhubarb Crumb Cake | Rhubarb Crumb Cake Recipe
This cake is a delicious way to use rhubarb! Even people who don't usually like rhubarb- love this cake!
1/2 C butter, softened
1 1/2 C brown sugar
1 egg
1 tsp baking soda
1 C sour cream
2 C flour
1 1/2-2 C chopped rhubarb
1 tsp vanilla
Crumb Topping:
1/2 C sugar
1 tsp cinnamon
1 Tbsp soft butter
Mix together and crumble on top of cake batter
Mix all ingredients and fold in rhubarb. Spread in a 9x13 baking pan and add crumb topping. Bake in a 350° oven for 30-35 minutes. Serve for breakfast, brunch or dessert.
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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!
For the full recipe, please head over to:
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Strawberry Rhubarb Cake Recipe with Crumb Topping!
This strawberry rhubarb cake recipe has a crumb topping and a delicious sour cream cream. It's actually like a cross between a cake and cobbler.
There's loads of fruit in the filling, so if you are a strawberry and rhubarb fan, this recipe is perfect for you.
It's made in three layers: a tender sour cream cake, a fruit filling, and a crumb topping.
⚠IMPORTANT: Make sure to put a baking tray on the rack under the cake pan when you bake to catch any spillover!
READ THE BLOG POST:
TIME STAMPS:
0:00 Intro
0:22 Tip for Storing Rhubarb
0:28 Prepping the Fruit
1:12 Making the Fruit Filling
1:27 Preparing the Pan
1:40 Making the Crumb Topping
1:58 Making the Cake
3:03 Assembling the Cake
3:26 Baking the Cake
3:39 Cooling and Serving
4:15 Bloopers
INGREDIENTS:
For the Fruit Filling:
4½ cups finely chopped rhubarb stalks
1½ pints fresh strawberries, chopped (4½ cups chopped strawberries)
3/4 cup organic cane sugar (or granulated sugar)
9 tbsp organic all-purpose flour (1/2 cup + 2 tbsp)
For the Crumb Topping:
3/4 cup salted grass-fed butter
1/2 cup organic dark brown sugar
3/4 tsp pure vanilla extract
1 pinch salt
1¾ cup + 2 tbsp organic all-purpose flour
For the Sour Cream Cake:
1½ sticks (¾ cup) softened salted butter
1 cup + 2 tbsp organic cane sugar
3 large eggs
1 cup + 2 tbsp sour cream
zest of one organic lemon
1½ tsp pure vanilla extract
1¾ cup + 2 tbsp organic all-purpose flour
1½ tsp baking powder
¾ tsp baking soda
¾ tsp unrefined sea salt (Redmond Real Salt)
IMPORTANT: Make sure to put a baking tray under the cake pan when you bake to catch any spillover!
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Rhubarb Crumble Cake with Pudding Creme | Rhubarb Crumble Cake Recipe | Rhubarb Cake with Crumbles
Rhubarb Crumble Cake with Pudding Creme
Rhubarb Crumble Cake Recipe
How to make Rhubarb Cake
Ingredients:
800g rhubarb
250g butter
220g sugar
2 eggs
200g yogurt
380g flour
70g cornstarch
375ml milk
vanille extract or vanille pot
cinnamon
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Please watch: Polish Chocolate Cake | Polnischer Schokoladenkuchen
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Rhubarb cake with crumble topping | Recipe video
Watch this video to see how to make this irresistible rhubarb cake with a crunchy crumble topping. Find the full recipe here:
Bake rhubarb into this delicious cake, perfect served with a pot of tea. The recipe couldn't be easier to make, but the crumble topping really sets this cake apart from the rest. Even better, every bite is chock-a-block with rosy rhubarb!
Find this cake recipe and loads more ways with rhubarb on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
Music by Kevin MacLeod
Song title: Dispersion Relation