⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
I remember the first time I tasted rhubarb. I was visiting my grandmother's farm in upstate New York. The bright pink stalks, slightly intimidating in their raw form, transformed into something extraordinary in her kitchen. She baked a rhubarb pie that was sweet, tart, and utterly unforgettable. This Spiced Rhubarb Crumble Cake is my homage to those cherished memories, a way to bring that same sense of comfort and joy into your home. It's a reminder that sometimes, the simplest ingredients, combined with a little love, can create the most magical moments. Think about it, rhubarb itself is quite sour. So why do we love it so much? I belive its how it blends well with the other ingredients, especially the sweetness!
This recipe takes the best parts of a classic crumble and combines them with the moistness of a cake. The warm spices, like cinnamon and nutmeg, complement the tartness of the rhubarb beautifully, while the crumble topping adds a delightful textural contrast. One of my friends once tried adding ginger to it, which she claims adds a bit of zing, but, i'm not a fan to be honest. Whether you're baking for a special occasion or simply want to treat yourself, this cake is sure to be a hit. So, gather your ingredients, preheat your oven, and let's create something wonderful together. Trust me, the aroma alone is worth the effort!
Now, I know what you might be thinking: 'Rhubarb? Really?' But hear me out! Rhubarb isn't just for pies. It's incredibly versatile and adds a unique, tangy flavor to baked goods. Plus, it's packed with vitamins and antioxidants, so you can feel good about indulging in this delicious treat. This cake is more than just a recipe; it's an experience. It's the warmth of the oven, the sweet and spicy aroma filling your kitchen, and the joy of sharing something homemade with loved ones. This has been my all time favorite desert to make, and im very sure it will become one of your favorites to! If you have any question, or you're not sure about something, feel free to ask me in the comments section.
Required Equipments
- 9-inch round cake pan
- Electric mixer
- Large bowl
- Medium bowl
- Whisk
- Pastry blender
Spiced Rhubarb Crumble Cake: Frequently Asked Questions
Spiced Rhubarb Crumble Cake
This Spiced Rhubarb Crumble Cake is a delightful blend of tart rhubarb and warm spices, topped with a buttery, crumbly topping. It's a perfect dessert or afternoon treat that brings comfort and a touch of elegance to any occasion.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 20 minutes
Cook Time: 50 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grease and flour a 9-inch round cake pan. You can also use parchment paper to line the bottom for easier removal.
- In a large bowl, cream together ½ cup (1 stick) of unsalted butter, softened, and ¾ cup of granulated sugar until light and fluffy. This might take 3-5 minutes with an electric mixer. Don't rush it!
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, ½ teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; a few lumps are okay.
- In a medium bowl, toss 3 cups of chopped rhubarb with 2 tablespoons of granulated sugar. This helps to draw out some of the moisture from the rhubarb.
- Pour the cake batter into the prepared cake pan and spread evenly. Sprinkle the sugared rhubarb over the batter.
- To make the crumble topping, in a medium bowl, combine ½ cup of all-purpose flour, ¼ cup of packed brown sugar, ¼ cup of granulated sugar, and ¼ teaspoon of ground cinnamon.
- Cut in ¼ cup (½ stick) of cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. It's important to use cold butter for a good crumble!
- Sprinkle the crumble topping evenly over the rhubarb.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The crumble topping should be golden brown and the cake should spring back lightly when touched.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan.
- Dust with powdered sugar before serving, if desired. Serve warm or at room temperature. It's especially delicious with a scoop of vanilla ice cream or a dollop of whipped cream.
📝 Notes
- For a richer flavor, use brown butter in the cake batter.
- Add a handful of chopped nuts (like walnuts or pecans) to the crumble topping for extra crunch.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the cup with milk to the ½ cup mark. Let it sit for 5 minutes before using.
🍎 Nutrition
Calories: 320 kcal
Protein: 4 g
Fat: 15 g
Carbohydrates: 45 g
Fiber: 2 g
Calcium: 50 mg
