Heavenly Rhubarb Crumble Cake
Delight your taste buds with this Heavenly Rhubarb Crumble Cake, a delightful blend of tangy rhubarb and rich, buttery goodness. This cake has been my go-to dessert for years, and its tender crumb paired with a crumbly topping makes it a favorite among family and friends. The secret lies in the use of buttermilk, which adds moisture and depth of flavor, while the walnuts give a delightful crunch. Whether you're serving it warm with a scoop of vanilla ice cream or fresh whipped cream, this cake is bound to impress. Bonus: it can easily be transformed into a blueberry cake using fresh blueberries instead of rhubarb.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Butter or Margarine
1/2 cup (softened)
Sugar
1 1/4 cups
Egg
1 large
Vanilla Extract
2 teaspoons
All-Purpose Flour
2 cups
Baking Soda
1 teaspoon
Salt
1/4 teaspoon
Nutmeg
1 pinch
Buttermilk
1 cup
Chopped Walnuts
3/4 cup
Chopped Rhubarb
3 cups (heaping cups)
Flour (for tossing rhubarb)
1 tablespoon
Cinnamon
2 - 3 teaspoons
Brown Sugar
1 1/2 cups (packed)
Cold Butter (for crumble)
6 tablespoons (cut into small cubes)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease a 13 x 9-inch baking dish with butter or cooking spray.
3
In a small bowl, combine the crumble topping ingredients: cold butter, brown sugar, flour, and cinnamon. Use your fingers or a fork to mix until the mixture is crumbly and resembles coarse crumbs. Set aside.
4
In a large mixing bowl, beat the softened butter (or margarine) with the sugar until it becomes light and fluffy, about 2 minutes.
5
Add in the egg and vanilla extract, beating until fully combined.
6
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and nutmeg. Gradually add this dry mixture to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
7
In another bowl, toss the chopped rhubarb with 1 tablespoon of flour to coat. Gently fold the rhubarb and walnuts into the batter until evenly distributed.
8
Pour the batter into the prepared baking dish and spread it evenly. Sprinkle the crumble topping generously over the batter.
9
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10
Allow the cake to cool slightly, then serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Rhubarb Crumble Cake?
It is a delightful dessert featuring tangy rhubarb, a buttery tender crumb, and a crunchy crumble topping.
What oven temperature is required?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
What size pan should I use?
A 13 x 9-inch baking dish is recommended for this recipe.
How do I prepare the baking dish?
Grease the baking dish with butter or cooking spray before adding the batter.
What ingredients make up the crumble topping?
The crumble topping consists of cold butter, brown sugar, flour, and cinnamon.
How do I mix the crumble?
Use your fingers or a fork to mix the topping ingredients until they resemble coarse crumbs.
What is the secret to the cake's moisture?
The secret lies in the use of buttermilk, which adds moisture and depth of flavor.
Can I substitute the rhubarb with another fruit?
Yes, you can easily transform this into a blueberry cake by using fresh blueberries instead of rhubarb.
How long should I beat the butter and sugar?
Beat the softened butter and sugar for about 2 minutes until the mixture is light and fluffy.
How should the rhubarb be prepared?
The rhubarb should be chopped and then tossed with 1 tablespoon of flour to coat.
Why do I toss the rhubarb in flour?
Tossing the chopped rhubarb in flour helps ensure it is evenly distributed throughout the batter.
What nuts are included in the recipe?
The recipe calls for 3/4 cup of chopped walnuts to add a delightful crunch.
How do I combine the dry and wet ingredients?
Gradually add the dry mixture to the creamed mixture, alternating with the buttermilk, beginning and ending with flour.
How long does the cake bake?
Bake the cake in the preheated oven for 45 to 50 minutes.
How do I test if the cake is finished?
The cake is done when a toothpick inserted into the center comes out clean.
What are the serving suggestions?
Serve the cake warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either softened butter or margarine in the cake batter.
What kind of flour is required?
All-purpose flour is used for the cake batter, the crumble, and for coating the rhubarb.
How much rhubarb is needed?
The recipe requires 3 heaping cups of chopped rhubarb.
What spices provide flavor in the batter?
A pinch of nutmeg and a quarter teaspoon of salt are added to the batter for flavor.
How much vanilla extract is used?
The recipe uses 2 teaspoons of vanilla extract.
Should the butter for the crumble be cold or softened?
The butter for the crumble topping should be cold and cut into small cubes.
What type of sugar is used in the crumble?
The crumble topping uses 1.5 cups of packed brown sugar.
How many eggs are in the recipe?
This recipe requires 1 large egg.
What leavening agent is used?
One teaspoon of baking soda is used as the leavening agent.
How do I layer the ingredients in the pan?
Pour the batter into the prepared dish first, then sprinkle the crumble topping generously over the top.
How much cinnamon is in the crumble?
The crumble topping includes 2 to 3 teaspoons of cinnamon.
What is the texture of the final cake?
The cake has a tender crumb paired with a crunchy, sweet crumble topping.
Can I use frozen rhubarb?
While fresh is preferred, frozen rhubarb can be used; ensure it is thawed and drained of excess moisture first.
How long should the cake cool before serving?
Allow the cake to cool slightly so it sets, but serve it while still warm for the best experience.