Mary Berry Recipes

Home / Baking / Simply Delicious Rhubarb Crumble Cake

Oh, there's nothing quite like the arrival of spring, is there? And with it, the glorious blush of fresh rhubarb, signalling the perfect time for a truly comforting bake. This Rhubarb Crumble Cake is an absolute joy, a recipe I've cherished for years, bringing together the tartness of rhubarb with a beautifully light and tender sponge, all crowned with a delightful, buttery crumble. It’s a wonderful way to use this seasonal gem, transforming it into something truly special for the family to enjoy.

I remember first developing a version of this cake many decades ago, wanting to capture the essence of a traditional crumble but in a more cake-like form. It needed to be moist, flavourful, and have that lovely textural contrast that makes a bake so satisfying. After a few careful adjustments, ensuring the rhubarb softened just so within the sponge without making it soggy, and the crumble achieved that perfect golden crunch, I knew I had a winner. It’s a recipe that has graced many a teatime table in my own home, always disappearing rather quickly!

What I adore most about this particular cake is its sheer simplicity and versatility. It’s not overly complicated, making it a perfect project for bakers of all skill levels, yet the results are always impressive. The balance of sweet and tart is simply divine, and that golden crumble topping adds a professional touch with very little effort. It’s a classic, comforting bake that truly embodies the spirit of home cooking – wholesome, delicious, and utterly irresistible. Now, let’s get baking, shall we?

Why You'll Love This Recipe

Combines the best of a cake and a crumble in one delightful package.
Uses seasonal rhubarb for a wonderfully tart and sweet flavour.
The crumble topping adds a delightful texture contrast.
Relatively simple to make, perfect for everyday baking or special occasions.
A true family favourite that always brings smiles.

Ingredients

For the Cake:
225g (8oz) unsalted butter, softened
225g (8oz) caster sugar
4 large free-range eggs
225g (8oz) self-raising flour, sieved
1 tsp baking powder
1 tbsp milk
1 tsp vanilla extract
400g (14oz) fresh rhubarb, trimmed and cut into 1-2cm pieces
For the Crumble Topping:
100g (3½oz) plain flour
50g (1¾oz) unsalted butter, cold and cubed
50g (1¾oz) caster sugar
½ tsp ground cinnamon (optional, but lovely!)
To Serve (optional):
Custard, clotted cream, or vanilla ice cream

Equipment Needed

23cm (9-inch) round springform cake tin • Baking parchment • Large mixing bowl • Medium bowl • Electric mixer (handheld or stand mixer) • Sieve • Rubber spatula or large metal spoon • Measuring spoons • Measuring scales • Wire cooling rack • Skewer or cake tester

Step-by-Step Instructions

Preheat your oven to 160°C (140°C fan/Gas Mark 3). Grease and line a 23cm (9-inch) round springform cake tin with baking parchment.
Make the crumble topping first: In a medium bowl, rub the cold cubed butter into the plain flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar and cinnamon (if using). Set aside.
Prepare the cake batter: In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
Gradually beat in the eggs, one at a time, adding a tablespoon of the sieved self-raising flour with each egg to prevent curdling.
Gently fold in the remaining sieved self-raising flour and baking powder using a large metal spoon, being careful not to overmix.
Stir in the milk and vanilla extract until just combined. The batter should be smooth and light.
Spoon half of the cake batter into the prepared tin and spread evenly. Scatter half of the rhubarb pieces over this layer.
Carefully spoon the remaining cake batter over the rhubarb, spreading it gently to cover. Then, scatter the remaining rhubarb pieces evenly over the top of the batter.
Finally, sprinkle the prepared crumble topping evenly over the entire surface of the cake.
Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean. If the crumble starts to brown too quickly, you can loosely cover it with foil.
Once baked, remove the cake from the oven and let it cool in the tin for 10-15 minutes before carefully releasing the springform and transferring it to a wire rack to cool completely.
Serve warm or at room temperature, perhaps with a dollop of clotted cream or a generous pour of warm custard for sheer indulgence.

Perfect Substitutions

Self-raising flour: If you only have plain (all-purpose) flour, use 225g plain flour and add 2 level teaspoons of baking powder.
Rhubarb: While fresh is best, frozen rhubarb can be used. Do not thaw; toss it directly into the batter from frozen. You might need to add 5-10 minutes to the baking time.
Caster sugar: Granulated sugar can be used, though caster sugar dissolves more easily for a finer crumb.
Butter: A good quality baking margarine can be used in place of butter for the cake, but butter is recommended for the crumble for best flavour.
Cinnamon: Nutmeg or mixed spice can be used as an alternative in the crumble, or omitted entirely if preferred.

Serving Suggestions

This delightful Rhubarb Crumble Cake is truly wonderful on its own, perhaps with a simple cup of tea for a quintessential British afternoon treat. However, for a touch of indulgence, I find it absolutely heavenly served warm with a generous dollop of proper English custard, a spoonful of rich clotted cream, or a scoop of good quality vanilla ice cream. The warmth of the cake with the cold creaminess is a combination that brings sheer joy! If you enjoyed this, you might also love our Classic Carrot Tray Bake and Classic Coconut Layer Cake.

How to Store \u0026 Reheat

Once completely cooled, this cake can be stored in an airtight container at room temperature for up to 3-4 days. It's best enjoyed within the first two days for optimal freshness and crumble crunch. To reheat a slice, you can warm it gently in the microwave for 20-30 seconds, or in a moderate oven (160°C/140°C fan) for about 10-15 minutes, until just warmed through. This can help to revive the crumble's texture slightly.

Mary's Secrets to Success

My dear bakers, for this Rhubarb Crumble Cake to be sheer perfection, remember these little secrets: Firstly, ensure your butter and eggs are at room temperature for the cake batter; this helps them emulsify beautifully, giving you a wonderfully light and airy sponge. Secondly, when making the crumble, use your fingertips and work quickly to keep the butter cold and achieve that lovely, coarse breadcrumb texture – don't be tempted to overmix! And finally, don't rush the cooling process; allowing the cake to cool gradually in the tin helps it to set properly and prevents it from crumbling when you turn it out. Happy baking!

Frequently Asked Questions

Can I use frozen rhubarb for this recipe?

Yes, you certainly can! There's no need to thaw it; simply cut it into pieces if needed and toss it directly into the batter from frozen. You might find you need to add an extra 5-10 minutes to the baking time, so always check with a skewer.

My crumble topping isn't very 'crumbly'. What went wrong?

Ah, the secret to a good crumble is using cold butter and not overworking it. If your butter is too soft, or you mix it too much, it can become paste-like. Try chilling your butter and flour before rubbing, and use just your fingertips for a light touch.

How do I prevent the rhubarb from sinking to the bottom of the cake?

This is a common concern! My method of layering the rhubarb between two layers of batter, and then on top, helps immensely. You can also lightly toss the rhubarb pieces in a tablespoon of the self-raising flour before adding them to the batter; this creates a slight coating that helps them suspend more evenly.

Can I make this cake ahead of time?

Absolutely! This cake is lovely the day it's baked, but it also keeps beautifully for a few days. The flavours often meld and deepen overnight. Just store it in an airtight container once completely cool.

What if I don't have a springform tin?

You can use a regular 23cm (9-inch) round cake tin, but make sure to grease and line the bottom and sides very thoroughly with baking parchment, leaving some overhang to help lift the cake out once cooled. It might be a little trickier to remove, but certainly achievable!