Ruddy Good Rhubarb Crumb Cake

by bfbaker

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There really are fewer more glorious sights than bright pink stalks of rhubarb gleaming in the fridge waiting to used (and used they were). It is the perfect time of year to acquire this tart and scrummy fruit and I urge you to make the most of it at the moment! And this, in my most humble opinion, is the perfect bake to use it in and enjoy alongside a cup of coffee (or tea if you’re so inclined).

This cake reminds me of one you might find in a little tearoom in the middle of a little village somewhere amidst the British countryside; it’s sweet and tasty and ridiculously mourish. I think I could’ve pretty much consumed the entire thing given half a chance!

I love the sugary, crunchy little crumbs on top of cakes and this was the first time I experimented with some on one of my own bakes. It adds an extra layer of taste and texture; the ginger works beautifully with rhubarb but cinnamon or cardamom would work excellently too.


400g rhubarb (cut into half centimetre thick slices)

300g butter

300g light brown sugar

3 tbsp caster sugar

1 tsp vanilla extract

6 eggs

425g plain flour

3 tsp baking powder

2 tsp ground ginger

  1. Preheat your oven to 160.

  2. Pop your rhubarb and caster sugar in a pan on the hob and gently heat until the fruit has softened a little and a bit of syrup has formed.

  3. Cream the butter, light brown sugar and vanilla.

  4. In a separate bowl (or jug. A jug would probably work a little better actually)beat the eggs until they are light, fluffy and have grown in volume.

  5. Sieve in 350g of the flour and baking powder into the creamed butter and sugar and add the beaten eggs. Mix together then take five tablespoons of the batter and place in a separate bowl; stir in 2 tsp of ginger and the remaining 75g of flour until you have nice squidgy cinnamon crumbs.

  6. Stir the softened rhubarb into the batter, making sure the fruit is all equally distributed then pop everything into a round, lined 9” cake tin and top with your cinnamon crumbs and 2 teaspoons of caster sugar. Pop in the oven for 75-90 minutes until the cake is nice and golden brown. Leave to cool and enjoy!