Rhubarb Almond Crumb Cake

By • May 8, 2012 • 45 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.
A&M

Serves 8 to 10

THE CRUMB

  • 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

THE CAKE

  • Butter for greasing the pan
  • 2 large eggs
  • 1 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract
  • 6 tablespoons unsalted butter, melted
  • 1 1/4 cup white whole wheat flour (or all-purpose)
  • 1 1/2 cup 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!
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Comments (45) Questions (2)

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7 days 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.

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7 months ago Michelle de Lima

I love the roasting idea, Grace. I forgot to post after I made it with peaches, but it came out delicious, and the peaches, which were not super juicy, didn't make the cake too wet or dense. I think my next version will feature pears--can't get enough of this recipe.

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8 months ago Emma Quick

I agree. Peaches would be a delicious substitute. It's true that they can be juicier than rhubarb, but they can also be dry and mealy. This would be a perfect way to use those up.

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8 months ago Michelle de Lima

What do folks think of making this with peaches (and maybe some lemon to add tartness) instead? I know there are great peach cakes out there but I love this recipe...

Stringio

8 months ago Natalie J. Vandenberghe

What a great idea! I love peaches and I think peaches would be delicious in it! The only thing I wondered about is if peaches have a greater water content than the rhubarb--would that change the consistency/texture? Let me know how your cake turns out.

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7 months ago GraceT

Peachs do have more water. You can roast them to "dry" them out so they don't make the cake runny by cutting the peachs in half and placing them cut side down on a rimmed cookie sheet and roasting at 350 for 30 min. turning them over halfway through. at end of time sprinkle with a little sugar and return to oven for another 15 min. Remove from oven and let rest for 15 mmin. before slicing to put in cake. That should help with the excess liquid from the peaches, I just don't know by how much.

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9 months ago Lisakb

I also adore rhubarb, and you are right, I had forgotten that it already called for www flour.
I may try buzzing the coconut sugar so it's finer and/or add the baking powder that someone else mentioned earlier.
I have started to use a bit of most batters to make one individual portion (or just divide it between 2 smaller pans) so I can taste it without slicing into the large cake. Also, now that it's just the 2 of us, it's better to freeze one for later.

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9 months ago Emma Quick

lisakb, didn't the recipe call for white whole wheat flour? That's what I used. It's what I always use. I also used organic "pure cane sugar", which is still basically sugar and not especially healthy, but it is organic. I also used a whipping beater and beat the eggs, sugar, etc. for more than five minutes while I was prepping the other stuff. Mine didn't increase in volume by a third either. Also the cake got stuck in the pan-- I probably didn't butter it well enough. But none of that matters. It's still moist, tender and delicious and very easy to make, so it will definitely be a keeper.

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9 months ago Lisakb

I basically did the same thing (but used white whole wheat flour), and it is wonderful.
HOWEVER......that was my 2nd cake! I made it with coconut sugar the 1st time around (a bit healthier), and it was flat and dense. The eggs & sugar never increased in volume even after more than 5 min. of beating.
I am an experience baker, so I was really surprised that it flopped! I made it again with the reduced amount of regular sugar and used the whipping beater (I still don't think it beats up as much as the recipe indicates).
I'd really prefer to use a healthier sugar, but the only thing I can think of to change is to grind the sugar 1st in the food processor to make it finer. Anyone have thoughts on this?

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9 months ago Emma Quick

The skies opened and this cake dropped from the heavens! I followed the recipe as directed except cut the sugar by 1/4 c. and increased the rhubarb by 1/2 c. It is so delicious! Made it as a surprise for my rhubarb lovin' hubs, who's out of town but it may not last until tonight.

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9 months ago Bluejade

This is similar to the great blueberry cornmeal lemon cake recipe that's in Food52. That has a teaspoon of baking powder, so I put that in when I made this. I think it helped. I also probably could have used 3 eggs, as mine were small. Mixing on high for 5 min really whips this up. I added a handful of dried cranberries with the rhubarb. I will be making this again.

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9 months ago Beth Hartong

I've made this twice and it is fantastic!

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10 months ago kgindermaur

I took Michelle's advice (below) and added more rhubarb and cut some of the sugar. The cake itself is quite good; hard to resist a sugary crumble! Great with tea and milk.

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11 months ago Kitty Florido

Hello all! Has anyone tried it with frozen rhubarb?
~ Kitty

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11 months ago DebJ

Just made this cake with blueberries and strawberries (what I had in the house) and it's delicious. This is a wonderful recipe I will use over and over again.

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11 months ago Debra Rohrbacher Ledsham

It was delicious, but as I was checking to see if I added everything I realized there was no baking powder or soda. I added some baking powder. I don't know if it would have turned out ok without it or not (maybe it would have since there were no comments to the contrary) I did halve the sugar and added more rhubarb. Lovely with Bird's custard.

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11 months ago skooj

I made this morning and must confess that when it comes to crumb or streusel toppings...I always double it! I can't help it. Really, I can't. Anyway, this cake is wonderful...even with the extra crumb weighing it down and perhaps keeping it from rising as it should. A keeper recipe.

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11 months ago Michelle de Lima

Delicious cake. The brown sugar crumb makes a nice crisp topping. This recipe works well gluten-free, with a combination of almond, rice and tapioca flours. Our rhubarb is so fresh and abundant right now that I couldn't resist adding an extra 1/2 cup. Even with the added rhubarb and reducing the sugar by 1/4 cup, the cake was a bit too sweet for my taste, so I'll probably reduce it more next time. There will definitely be a next time.

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11 months ago Emily_JK

Any-time cake indeed! It's so delicious and very hard to stop eating...

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11 months ago PaigeP

I made this yesterday for a pot luck - EVERYBODY loved it! I am going to make 2 more this week to take to friends - and will add a bit more rhubarb. I didn't have almond extract so I used vanilla instead. I can't wait to try the cake with the almond to see which way I like best - I have a feeling I'm going to like both ways!

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11 months ago Natalie J. Vandenberghe

I'm sure you're right. I actually did use almond extract, but I know it would be great with vanilla, also. What a find!

Stringio

11 months ago Natalie J. Vandenberghe

I made this delicious cake today with rhubarb fresh from our garden. The cake was perfect! It tasted so good that I ate two pieces!