Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
For one 24×24 cm square pan
For the Base Batter
▸ For the Rhubarb Filling
▸ For the Streusel (Crumble)
🥣 Preparation
1/ Bring the butter to room temperature: Take out the amount of unsalted butter needed for the base and let it soften at room temperature.
2/ Prepare the baking pan: Line a 24×24 cm square baking pan with parchment paper or lightly grease the inside with butter.
🥣 Preparing the Rhubarb
3/ Cut and marinate the rhubarb: Peel any tough strings from the rhubarb, cut it into 1 cm slices, and place in a bowl. Add the sugar, cornstarch, and lemon juice, and gently mix. Let sit for 10–15 minutes. If a lot of juice is released, drain the rhubarb in a sieve to remove excess liquid.
🥣 Making the Streusel (Crumble)
4/ Make the crumble and chill: Place the flour, sugar, and cold butter in a bowl. Using your fingertips, rub the butter into the flour mixture until it forms coarse crumbs. A mix of larger and smaller crumbs gives the best texture. Once done, chill the crumble in the fridge to help it stay crisp during baking.
🥣 Making the Base Batter
5/ Cream the butter, sugar, and eggs: Beat the softened butter and sugar with a whisk or hand mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition until smooth.
6/ Add the dry ingredients and combine: Sift in the flour and baking powder. Fold gently with a spatula until just combined. Do not over mix. Spread the batter evenly into the prepared pan and smooth the surface.
🥣 Assembling and Baking
7/ Add the toppings: Evenly scatter the rhubarb over the batter, then generously sprinkle the chilled streusel on top.
8/ Bake: Preheat the oven and bake at 180–190°C (356–374°F) for about 40–45 minutes, or until the top is golden brown. Let the cake cool in the pan, then allow it to cool completely before slicing.
🥣 Finishing Touch (Optional)
9/ Dust with powdered sugar: Once the cake has fully cooled, dust the top with powdered sugar using a fine sieve for a soft, rustic finish.
🌟 Make Your Rhubarb Cake Even Better! 🌟
⭐️ Make the crumble early and chill it well—this is the key to success!: Prepare the streusel before you start on the batter or rhubarb. That way, it has time to chill and firm up, making the rest of the process much smoother. I’ve made this mistake more than once 😓- if you wait too long or don’t work quickly, the butter softens and the crumble won’t hold its shape. Even after baking, it can turn out soft instead of crispy!
⭐️ Top it with vanilla ice cream or whipped cream for a café-style dessert: Whether warm or fully cooled, a chilled topping turns this simple cake into something special. The creamy sweetness pairs beautifully with the tartness of the rhubarb.
⭐️ Add a gentle touch of powdered sugar and vanilla aroma: Dusting the golden crumble with powdered sugar adds a cozy, rustic look. Mix in a bit of vanilla sugar with the powdered sugar and you’ll get a lovely aroma and a more refined finish. Make sure the cake is completely cooled before dusting. You can also add vanilla sugar to the batter itself, it works wonderfully! 😊
⭐️ Mix in cinnamon or nuts for extra flavor and crunch: I often add a pinch of cinnamon to the streusel, but almond flour or chopped nuts (like hazelnuts or almonds) are also great additions. They bring a toasted flavor and an extra crunch, perfect if you want something a little more grown-up.
⭐️ Try it with other fruits, too!: This cake is wonderfully adaptable. Apples, cherries, or plums work beautifully, depending on the season. I actually first fell in love with this cake as an apple streusel version. 🍎Back then, I wasn’t baking it myself…I used to buy it from the supermarket or local bakeries all the time 😅 I just couldn’t get enough of that cozy, comforting flavor. This rhubarb version might just become my new go-to.
⭐️ Enjoy rhubarb while it’s in season: Rhubarb is only around for a short time—from spring through early summer—so why not make the most of it?: In addition to this cake, I also have recipes for a sweet-tart homemade rhubarb jam and a soft and silky rhubarb clafoutis where the fruit melts right into the custard. Feel free to check them out, too! ❤️
👉Homemade Rhubarb Jam: Sweet and Tangy Spread You’ll Love
👉Easy Rhubarb Clafoutis : A Light and Fruity Dessert
Founder of @Umami Sans Frontières
