Rhubarb crumble cake tray-bake – quick recipe

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Fluffy base, fruity rhubarb and crispy crumbles – this rhubarb crumble tray-bake cake tastes irresistibly delicious. It is incredibly tender, moist and fluffy. What’s more, you can make it yourself in a flash. A detailed rhubarb crumble cake recipe with exact quantities and step-by-step instructions can be found below.

Rhubarb crumble cake recipe

Delicious combination

The pound cake base is heavenly airy, tender and fluffy. It practically melts in your mouth. On top comes a juicy, fruity, tart rhubarb layer. It combines perfectly in taste with the crunchy, sweet, aromatic crumbles that cover the vegetables.

By the way, also try my rhubarb pound cake.

Butter for base and crumble

For the cake base you need soft butter. You should be able to whip it together with sugar to a fluffy creamy mass.

Take the butter out of the refrigerator about 30 – 40 minutes beforehand and let it warm up at room temperature.

For the crumble, on the other hand, butter must be cold. Cut the cold butter into pieces and put it back in the fridge for a while. Alternatively, you can put it in the freezer for a short while.

You also have to try my fruit curd cake with crumbles.

Rhubarb crumble tray-bake cake

Rhubarb crumble cake tray-bake

I baked the rhubarb crumble cake on a standard oven tray. Because of this, the cake is quite large. As delicious as it tastes, though, it’ll be gone faster than you think.

Alternatively, you can reduce the quantities in the recipe and bake the cake in a rectangular or round springform tin**, for example.

Have you already made my delicious sheet cake with yogurt and berries?

With other fruits of your choice

In this recipe, rhubarb combines very well with different fruits. For example, make a strawberry rhubarb crumble cake. Replace some of rhubarb with strawberries.

Have you already made my strawberry rhubarb jam?

You can also make the crumble cake with other fruits instead of rhubarb. Try it with fruit of your choice or with seasonal fruit.

Fruity cake

How to serve?

The cake tastes delicious with vanilla ice cream, for example, with the homemade plombir ice cream, whipped cream or vanilla sauce. The strawberry syrup or strawberry yogurt ice cream also goes perfectly with it.

However, the rhubarb crumble cake is just as delicious on its own. Serve it with a cup of coffee or tea for an after dinner dessert.

This rhubarb crumble cake is

  • fruity,
  • moist,
  • fluffy,
  • tender,
  • soft,
  • crispy,
  • sweet sour,
  • incredibly delicious,
  • tray-bake,
  • easy and quick to make,
  • ideal for the rhubarb season.

Spring pastry

Quick rhubarb crumble cake recipe

The rhubarb crumble cake recipe you’ll find in the recipe box here at the end of the post is pretty simple. You can use it to make this springtime dessert in a flash.

First, get the crumble ready and chill it for now. For this, you simply knead cold butter with flour and sugar.

Then you prepare the batter. First you beat soft butter with sugar until creamy, then you stir in eggs and then milk. Now you add flour with baking powder and mix it to a spreadable batter, which has about the consistency of a paste.

Then spread the batter on the baking tray, place the rhubarb cut into pieces on top and sprinkle with the crumble.

Now the cake just has to go into the oven for about 40 minutes.

How to make rhubarb crumble cake: tips and tricks

  • Use cold butter for the crumble and room warm butter for the batter. See my notes above.
  • Do not stir the batter too long, so that the cake base tastes fluffy after baking. Once all the ingredients are just combined into a homogeneous mass, the batter is ready.
  • The amount of flour given in the recipe may vary. Add flour in portions to the liquid mixture until you have a spreadable batter. If your batter is too firm, you can add a dash of milk.
  • Do not bake the cake longer than necessary, so that it tastes moist and not dry. The baking time given in the recipe may be different for you. Use a wooden skewer to check if the cake is baked.
  • You can make the crumble cake with a mixture of rhubarb and other fruits.

Have you made rhubarb crumble cake using this recipe? I look forward to your result, your star rating and your comment here below on how it turned out and tasted.

Looking for more delicious rhubarb recipes? Try some more:

Rhubarb crumble cake recipe

Rhubarb crumble cake

Fluffy base, fruity rhubarb and crispy crumbles – the rhubarb crumble tray-bake cake tastes irresistibly delicious. It is incredibly tender, moist and fluffy. What's more, you can make the rhubarb crumble cake in a flash with this recipe.
Prep Time 30 minutes
Cook Time 40 minutes
Course Dessert
Cuisine German
Servings 20

Ingredients
  

for the cake base

for the crumble

  • 130 g butter cold, cut into pieces
  • 130 g sugar**
  • 260 g flour**

for topping

  • 750 g rhubarb possibly peeled

Instructions
 

  • Clean, peel rhubarb as needed and then weigh 750 g of it.
  • Cut the rhubarb into pieces about 1 cm wide.

Preparation of the crumble

  • Mix flour with sugar in a mixing bowl.
  • Add cold butter cut into pieces and knead it into a crumbly dough (crumbles).
  • Refrigerate the crumbles while you prepare the batter.

Preparation of the cake base

  • Beat softened butter, sugar, vanilla and salt for about 5 minutes until fluffy and creamy.
  • Add eggs one at a time, beating briefly each time until homogeneous.
  • Add milk and whisk until blended.
  • Mix flour with baking powder.
  • Add the flour mixture in batches to the butter mixture and mix just briefly to form a spreadable batter.

Preparation of the cake

  • Spread the batter evenly on a baking tray lined with baking paper and smooth it out.
  • Spread the rhubarb pieces all over the surface of the batter and press them lightly into the batter.
  • Sprinkle the rhubarb layer with the crumbles.
  • Bake the rhubarb crumble cake in a preheated oven at 356 °F (180 °C) for about 40 minutes and let it cool on the baking tray.

Notes

  • Do not stir the batter too long, so that the cake base tastes fluffy after baking. Once all the ingredients have just combined to form a homogeneous mass, the batter is ready.
  • The amount of flour indicated may vary. Add flour in portions to the liquid mixture until a spreadable batter is formed. If the batter is too firm, you can add a dash of milk.
  • Do not bake the rhubarb crumble cake longer than necessary, so that it tastes moist and not dry. The indicated baking time may be different. Use a wooden skewer to check if the cake is done baking.
  • Note the detailed tips and tricks for making the rhubarb crumble cake at the top of the post.

If you are using Pinterest, you can pin the following picture:

Pin Rhubarb crumble cake

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