Description
This Rhubarb Crumble Cake is a delightful combination of tart rhubarb and buttery crumble, creating a perfect dessert for any occasion.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup brown sugar
- 1/2 cup rolled oats
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, mix the chopped rhubarb with 1/2 cup of granulated sugar and vanilla extract. Set aside to let the rhubarb release some moisture.
- In a separate mixing bowl, cream together the softened butter and remaining 1/2 cup of granulated sugar until light and fluffy.
- Add the flour, baking powder, and salt to the butter mixture, mixing until just combined.
- Gradually add the milk to the batter, stirring until smooth.
- Fold the rhubarb mixture into the batter until evenly distributed.
- Pour the batter into the prepared cake pan and spread evenly.
- In another bowl, combine brown sugar, rolled oats, and a pinch of salt. Mix in 1/4 cup of melted butter until crumbly.
- Sprinkle the crumble mixture evenly over the top of the cake batter.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- This cake can be served warm or at room temperature.
- Adding a scoop of vanilla ice cream complements the tartness of the rhubarb beautifully.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: Rhubarb Crumble Cake, easy rhubarb dessert, buttery crumble cake, step-by-step cake recipe, rhubarb recipes