Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a bowl, combine chopped rhubarb with 1/4 cup of granulated sugar and set aside to macerate.
- In another bowl, cream together the softened butter and remaining granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.
- Fold in the macerated rhubarb gently to incorporate.
- Pour the batter into the prepared springform pan and smooth the top.
- In a small bowl, mix together the brown sugar, rolled oats, and any remaining butter until crumbly.
- Sprinkle the crumble topping evenly over the batter in the pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then remove the sides of the springform pan and transfer to a wire rack to cool completely.
Notes
- Serve warm or at room temperature. This cake is perfect with a dollop of whipped cream or vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 2
- Protein: 3
- Cholesterol: 50
Keywords: rhubarb crumble cake, easy rhubarb cake, buttery dessert, rhubarb recipes, crumble topping