Rhubarb Almond Crumb Cake

This is a keeper recipe that so easy to make, beautiful and delicious. I agree with suggestions of more rhubarb and less sugar although it wasn’t overly sweet.

I’d like to double and bake in small pans to have on hand for housewarming gifts. It would probably freeze well.

This came together beautifully… I really let the mixer do its job. My only changes were more rhubarb (2 cups) and made a bit more strusel… very pretty

I made this for Sunday brunch from my first cutting of rhubarb from the garden. I followed the recipe exactly and it was delicious. Other reviewers are far ahead in playing with the recipe, and everything sound good. I'm thinking fresh apricots! Thanks!

Rhubarb season once again! This is definitely a keeper with a few adjustments. Used almond flour in the crumb. Reduced sugar to 1 cup, added 1 tsp. baking powder to flour for batter, increased rhubarb to 2 cups (1 cup folded into the batter and 1 cup sprinkled on top followed by the crumb. Baked in a buttered 9 inch round pan with buttered parchment for 50 minutes.

Just made this again almost a year later with rhubarb in season. I wanted to add that you can definitely use vegetable oil instead of butter in both the batter and the crumble in the same Tbsp amounts, and it's still delicious (and more heart-healthy).

1 cup of sugar with 2 plus cups of rhubarb is great! Totally spaced out on plan to add Baking powder!! I did substitute almond flour for the wheat flour in the crumble. Also used 1/2 tsp almond extract and 1/2 tsp. Fiori Di Sicilia.

Hey! Would love to try this. Do you think fresh raspberries would work in place of the Rhubarb? Please let me know. Thanks so much!

Loved this crumb cake! Made a few changes; less sugar as mentioned; upped the rhubarb amount; added baking powder; and substituted 1/4c flour for almond flour.
I tripled the recipe to give to others and received rave reviews.

Try it with diced fresh apricots or fresh cherry halves. Both fruits have just the right amount of tartness if you don’t like cakes too sweet. I used 2 cups of fruit and 1 cup of sugar. It is a real hit in our family.

The second time making this one and the first rhubarb recipe for this season. I cut the sugar in the cake by 2 Tbsps and upped the rhubarb to 2 cups. Next time will go to 1 cup of sugar and maybe up to 3 cups of rhubarb! I'ts good but still want more rhubarb. Since I'm cutting down on the sugar I may add a bit of baking powder (I'll likely start with 1 tsp) mixed with the white whole wheat flour.

Made this recipe exactly and it was wonderful! My family gobbled it up in less than 12 hours. Thank you!

For me, this was very almond-y and not that rhubarb-y.

I liked it a lot! But next time won't add the salt for the topping, too salty for us. Added coconut oil to topping instead of butter. First time working with rhubarb, its stringy when cut, is there a way to avoid that?

Excellent recipe. I followed the recipe exactly. We all loved it.

Does not rise adequately (have made twice) will add a tsp of b powder as suggested in another comment. Otherwise delicious, especially with fresh ruhbarb.
Delicious with fresh ruhbarb

I'm pretty new to baking and found this recipe very easy to execute (with a standing mixer). So delicious!!

WOW!!! This is exactly what I was looking for! My batter wasn't horribly thick, though I did save a bit of the flour to toss the fruit (all rhubarb and 4 diced strawberries, cuz I wanted to used em up). I did add the 1 tsp baking powder another cook mentioned, otherwise I wanted to stay as true to the recipe as possible. I will definitely be adding this to our lineup, although I will come up with a nut-free version for my oldest boy who has allergies (no worries this time, as he is a college kid and not home at the moment). 50 minutes did the trick. Thinking about serving it with a some grilled white nectarine slices and some vanilla gelato.....

Wow, just baked this and ate a warm piece and it is GOOD. I made it with 2 scant cups of frozen cranberries instead of the rhubarb, increased my butter to 8 TBSP (1/2 c or 1 stick) and replaced the sugar with a scant cup of cane sugar. I also added 1 tsp of baking powder per the suggestions of others. Oh and doubled the amount of pecans, butter & oats because more of those things are always better in crumbly toppings. FYI I mixed the flour, salt & baking soda together then added the mixture & mixed it until it was just combined. Then tossed in the frozen cranberries. By then it was so thick and dense that I thought I did something wrong. I had to kind of "mold" it into the pan. Make sure to butter AND flour or use parchment. It baked really well & didn't sink. It's super moist and flavorful. And the tartness of the cranberries match really well with the slightly sweet cake. I recommend reducing the sugar if you don't like typically sweet. I'm off to eat another piece.

Second time making this cake and still very happy with the results. Minor variation the 2nd time: added a teaspoon of vanilla extract and a TSP of shredded coconut to the crumble. Instead of melted butter, I added room temp butter that I beat separately. I also 1 cup of sugar in the cake and also a bit less in the crumble. A delight.

[email protected] Excellent!!!! I added a few chopped strawberries also,and it came out moist and delicious. Thanks for this recipe!

I literally make this all the time and it's amazing. great with coffee. great with anything really. my boyfriends kids love it with a scoop of vanilla bean. difficulty level= EASY.

Great use of the abundance of rhubarb coming from my one plant! Baked in a 9 inch pan for approx 55 minutes and it came out great. Next time I will increase the rhubarb to at least 2 cups and consider decreasing the sugar by 1/4 cup.

I made this with white whole wheat flour and found it perfectly delicious! The texture is great and it came out nice and sweet. I did have one problem, though; it sank in the middle, and rather dramatically. I was careful to let everything come to room temperature before starting. Maybe I didn't beat it enough? I beat it on high for 5 minutes, but it was a little hard to tell if it had really tripled in the bowl. Would insufficient or excessive beating of the egg and sugar mixture cause it to sink in the middle? Or did I do something else wrong? I will make it again in any case, but it would be a little more presentable without that crater in the middle.

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!

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!

Best rhubarb dessert I've ever made, thanks!

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!

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!

Delicious.

Excellent cake.

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.

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

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!

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).

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.

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.

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.

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...

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!

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.

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!!

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.

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.

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.

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...

To increase the protein I add 2 tbs of almond meal to the crumble and sub 1/2 cup almond meal for flour. I also reduced the sugar by 1/2 cup. Worked fine

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.

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.

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?

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.

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.

I've made this twice and it is fantastic!

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.

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

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.

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.

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.

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.

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

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!

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!

I grow my own rhubarb so this looks like a good recipe to try.

I would say you could substitute another type of berry for the rhubarb. Just be sure to start with less sugar because berries are sweeter.
All purpose flour is white, but you can choose an unbleached, and/ or organic white flour. It's also okay to sub part white whole wheat or whole wheat pastry flour in most recipes. The King Arthur Flour site has directions for doing that.

What could you substitute for the rhubarb? The cake part sounds wonderful but I am not a fan of rhubarb.

Does all purpose refer to white or whole wheat flour?

Delicious, pretty, and easy to prepare (followed the recipe as written). A winner. Glad to have a new recipe to celebrate rhubarb season.

My husband loves Rhubarb....going to make this and take the suggestion below with adding more to the batter...looks fabulous. Thanks

You had me at rhubarb!

P.S. Adding creme fraiche to a dessert does not make it a breakfast food!

This is a good recipe. It's easy to follow, and the texture of the cake is great - quite chewy. But it is much too sweet, and I couldn't taste the rhubarb much at all. If you like rhubarb, try reducing the sugar to 3/4 of a cup and increasing the rhubarb to 2 1/2 cups.

I made this cake this morning and it turned out great. Couldn't help doing a very New Zealand thing though and added some desiccated coconut to the crumble topping sort of ANZAC biscuit style.

This looks great. I just made a strawberry almond crumb cake last weekend. Maybe this weekend I'll try combining aspects of both recipes.
http://www.strawberryplum.com/strawberry-almond-crumb-coffee-cake/

Can't wait to try this! Looks yummy

I've been looking for rhubarb crumb cakes! This one looks wonderful. Congratulations!

Ooh, MUST make this soon. Sounds marvelous!

Looks wonderful! One of my favorite recipes ever is the Rhubarb Crumb Cake (with big crumbs) from Melissa Clark. This looks healthier and wonderful.

Oh, that's gorgeous! Congrats.

Love it! Congrats, Bob Vivant. ;o)

Congratulations!!!!!!!!!

Yes, yes, yes....rhubarb galore!

This crumb cake deserves a gold star, not only because it a supremely delicious medium for rhubarb but is so versatile! It is really the perfect breakfast nom masquerading as dessert. A lovely alternative to bringing another messy coffee cake into the office on Friday.

I made this using freshly picked rhubarb from the garden.

It's a keeper...light crumb, crunchy topping (not too much) and the best part...beautiful bright pink nuggets of delicious tangy rhubarb.
I used a small convection oven to shorten baking time.
Eat warm out of hand.