Rhubarb Almond Crumb Cake

By • May 8, 2012 65 Comments

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Author Notes: Pretty pink slices of rhubarb suspended in a dense, moist, golden cake. Have a little slice for breakfast with a spoonful of crème fraîche. Or serve it up for dessert, alone or next to a scoop of vanilla bean ice cream. The batter is versatile enough to work with most any fruit. If you make it with a sweeter fruit, consider reducing the amount of granulated sugar in the batter.Bob Vivant

Food52 Review: WHO: Bob Vivant is a writer from Chicago.
WHAT: A crumb cake that celebrates the season.
HOW: Mix together your wet ingredients, add the dry, top with almond-y crumbs, and bake.
WHY WE LOVE IT: This is an any-time-of-day cake -- it's perfect for breakfast, brunch, snack, dessert, and anything in between. We can see ourselves adapting it to whatever fruit's in season -- and keeping this recipe in our back pocket for when guests drop by.
The Editors

Serves 8 to 10


  • 2 tablespoons white whole wheat flour (or all purpose)
  • 2 tablespoons slivered almonds
  • 2 tablespoons rolled oats
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter


  • Butter for greasing the pan
  • 2 large eggs
  • 1 1/4 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract
  • 6 tablespoons unsalted butter, melted
  • 1 1/4 cups white whole wheat flour (or all-purpose)
  • 1 1/2 cups rhubarb, cut into 1/2-inch pieces
  1. Heat the oven to 350°F. Butter the bottom and sides of an 8-inch, deep, fluted tart pan or an 8-inch round cake pan.
  2. For the crumb, combine the dry ingredients in a small bowl. Using a fork or your fingers, gently work in the butter until pea-sized lumps are formed.
  3. Combine the eggs, sugar, salt, and almond extract in a large bowl. Beat on high until the mixture triples in volume, about five minutes. Fold in the melted butter, flour, and rhubarb. Evenly spread the thick batter into the prepared pan. Sprinkle the crumb topping evenly over the top.
  4. Bake for 60 to 75 minutes, until the topping is deeply golden and a toothpick inserted into the center comes out clean. Remove the cake from the pan when it’s completely cool.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

More Great Recipes: Rhubarb|Breakfast & Brunch|Cakes|Desserts|Breakfast

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Comments (65) Questions (3)


17 days ago Lumi Kirk

I rarely comment on recipes, no matter how good they are, but somehow I feel that this one really deserves all the credit it can take. This recipe is ideal for either a sweet breakfast, an afternoon snack accompagnied by tea or straight up as a dessert! I added a tad more slivered almonds to the crust, more almond extract and a bit more rhubarb. And it really hit the spot!


about 1 month ago Stephanie G

This is now one of my favorite cakes! I can't resist putting my spin on a recipe so I added zest of one orange and cinnamon to the streusel and a tsp of vanilla. Thank you for this delicious and virtuous cake!


2 months ago Julie

Best rhubarb dessert I've ever made, thanks!


2 months ago Megan Town

This cake turned out wonderfully! I used about 2 cups of frozen, chopped rhubarb and stirred it into the batter last to ensure it wouldn't cool the butter or thaw before I baked it. I also cut the sugar to one cup, per the other suggestions and thought it could still go down a bit (depending on personal preference). I also would suggest cutting the salt in the crumble to a little less than 1/4 tsp if your slivered almonds are salted. It wasn't overly salty as is, but I think the contrast was a little too much. Other than those minor tweaks it was a fantastic recipe that I can't wait to make again!


3 months ago Megan

This is a scrumptious cake. I made it almost as written-- I was out of oatmeal so I used extra almonds and the amount of rhubarb I had was closer to 2 cups. I did not find it too sweet at all. A definite keeper!


3 months ago Nancy Mck



4 months ago Dianecpa

Excellent cake.


4 months ago Stephanie Howard

This turned out so wonderful. Crispy crumb topping, buttery flavor, and the delightful little gems of tart rhubarb in every bite. I used a standard cake pan and it released easily and made a terrific presentation on a vintage platter I picked up thrift shopping. The only change I would make next time would be to cut back on the sugar a bit.


11 months ago Maria

The cake is just definitely as good as it seems. I feel like I have been in a whole different level of culinary masterpiece. - Glendora Cosmetic Dentist


about 1 year ago Marge

Definitely needs 1 tsp of baking powder. Made it many times this way and it turns out much better than without it!


about 1 year ago Molly

I made this cake again today with sour cherries. I drained most of the juice from the cherries worried about their juiciness compared to rhubarb. It was absolutely delicious. I loved the rhubarb version as well. This recipe is a definite winner. I'm anticipating a blueberry version in a few weeks, and then peach. Thank you for sharing this recipe!


about 1 year ago twinjadojo

Fantastic! Such a lovely combination of textures and flavours. I baked mine in a 9" pan, which needed about 55 minutes to bake (with the recipe doubled and two pans sharing a rack in the oven). Thank you for this lovely addition to my rhubarb repertoire (which still pales in comparison to my rhubarb patch).


about 1 year ago slberger

This was a delicious cake and was easy to put together. I didn't have any almond extract in the house, so I used vanilla.


about 1 year ago Andrew

Made this for father's day dinner.
Amazing. Amazing. Amazing.

Followed recipe... Except 2 stalks rhubarb made almost 2 cups.

My oven runs a bit hot...done in under 60 minutes.


about 1 year ago Molly

My mom made this today and it's delicious. I love the almond flavor and the crunch of the topping. Looking forward to trying this with other fruits as other commenters suggested.


over 1 year ago ghainskom

Nice cake, especially the crumble. Rhubarb season is almost over but I don't see why this couldn't be made with other fruits. Peaches, bluberries, endless possibilities...


over 1 year ago Tomina

I just made this and it smells outrageous!!!! When it said to just butter the pan I knew better but only buttered it anyway. Stuckville! Next time I'll grease and flour or brown paper the bottom for easy release.
I also made this with my gluten free flour blend and added an extra 1/4 cup of flour to the recipe along with a TBSP of Chia Meal. I think next time I'll also add 1 tsp. of baking powder and then it'll be perfect!


over 1 year ago Tomina

That idea I had to add baking powder next time??? Don't do it. It didn't work. The cake rose quickly and the rhubarb and crumble topping sunk to the bottom.


over 1 year ago Little Bake

I made this on the spur of the moment this morning and had to make some substitutions but still had wonderful results. I used pure vanilla extract instead of almond; regular whole wheat flour instead of white whole wheat; toasted pecans for the almonds and then added 1 teaspoon of baking powder. It may have been due to all the changes but the baking time was shortened to 45 minutes. Wonderful, adaptable recipe.....can't wait to try other fruit.


over 1 year ago Lisanne

Delicious! I made muffin sized cakes using a #20 scoop for the batter and a heaping #60 of the topping. The recipe made 16 cakes and baked 30 minutes. I did increase rhubarb, as suggested by others, to 2 cups. Thanks for a great recipe!!


over 1 year ago LittleKi

I made this yesterday for the first lovely spring weekend of the year. It was a hit. In fact, I sent a large chunk home with one of my guests because he said "next time you make it, make two and I'll pay for one!" I think, for a cake as simple as this, the key is in the freshness of the ingredients, particularly the eggs and flour. I used eggs from my hens, which fluffed up beautifully.