Rhubarb crumble cake
Rhubarb crumble cake bars with a moist cake, tangy rhubarb and a sweet, crunchy, buttery crumble. You will love them!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: bars, crumble, rhubarb
Cake
- 55 g butter at room temperature
- 85 g sugar
- 1 egg
- 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
Filling
- 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
Crumble
- 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
Cake
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 :)!