Rhubarb is going strong this year! So I made a rhubarb crumble cake that’s easy but really delicious.
Btw, I dunno why, but everywhere I see rhubarb on the internet, it’s mostly pink with some green. When I buy my rhubarb at the local market it’s almost all green and then my desserts don’t look as pretty, pff! I don’t know why that is, but we have to work with what we have right?
These are rhubarb crumble cake bars with a moist cake, tangy rhubarb and a sweet, crunchy, buttery crumble. You will love them! I made something very similar with apples, an apple and cinnamon crumble cake that’s actually almost the same, but you know me, I had to experiment with a slightly different filling and crumble, I used the same cake recipe though. Hmm, how about rhubarb and apples together for a filling? Oh, the possibilities.
Rhubarb crumble bars are a quick, delicious, easy Sunday treat that keeps well for a few days in a closed container.
55 g butter, at room temperature
85 g sugar
125 g sour cream
125 g flour
1/4 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
325 g rhubarb
10 g vanilla sugar (1 packet)
1 tsp cornstarch or vanilla pudding powder
1/2 tsp powdered ginger
1/2 tsp cinnamon
1/2 tsp cardamom
50 g oats
40 g brown sugar
50 g sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cardamom
3/4 tsp salt
100 g butter, melted
175 g flour
Put all the ingredients except butter and vanilla extract in a bowl and mix to distribute evenly. Now stir in the melted butter and vanilla until all the dry bits are moistened. Press the crumble to the bottom and set aside.
Cut the rhubarb into small pieces and mix it with all of the other ingredients.
Preheat the oven to 180°C. Grease a 20 x 20 cm square baking pan or line it with parchment paper.
In a bowl beat butter and sugar together until light and fluffy, about 3 min on high speed. Add the egg and mix until well incorporated, then add in the sour cream and vanilla and mix again, for half a minute. In another bowl mix dry ingredients – flour, baking soda, baking powder and salt. Add them to the butter mixture and mix just until everything is incorporated. Spread the batter on the bottom of a prepared baking pan. Evenly distribute the rhubarb mixture on top. Then sprinkle the crumble you made over the rhubarb, you should have some big and some smaller crumbs. Bake for 40-50 min, check with an inserted toothpick or knife – if it comes out with just a few moist crumbs it’s done.
Leave to cool for a bit, cut and enjoy :)!
PS. I love using Pinterest and if you are too, feel free to follow me to see all the dessert boards where I get a lot of my inspiration from. Don’t forget to pin this rhubarb crumble cake bars recipe if you like it :)!