Rhubarb Almond Crumb Cake

May 8, 2012


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
Prep time: 20 min
Cook time: 1 hrs 15 min

Ingredients

For the crumble

  • 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

For the cake

  • 1 tablespoon 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
In This Recipe

Directions

  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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Cake|American|Rhubarb|Almond|Serves a Crowd|Spring|Mother's Day|Breakfast|Dessert

Reviews (74) Questions (3)

74 Reviews

cathy June 26, 2017
Excellent recipe. I followed the recipe exactly. We all loved it.
 
el May 27, 2017
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. <br />Delicious with fresh ruhbarb
 
Josh G. September 7, 2016
I'm pretty new to baking and found this recipe very easy to execute (with a standing mixer). So delicious!!
 
Donna C. June 2, 2016
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.....
 
Emily J. May 16, 2016
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.
 
Idalu May 16, 2016
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.
 
Kathleen C. May 16, 2016
[email protected] Excellent!!!! I added a few chopped strawberries also,and it came out moist and delicious. Thanks for this recipe!
 
catdaddysammy May 10, 2016
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.
 
MBE May 2, 2016
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.
 
macfadden April 22, 2016
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.
 
macfadden May 7, 2017
Made this again tonight and it didn't sink. Not sure what the problem was the first time. In any case, it is still delicious. I may have to make it with other fruit after rhubarb season ends.
 
Lumi K. August 16, 2015
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!
 
Stephanie G. July 18, 2015
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!
 
Julie July 2, 2015
Best rhubarb dessert I've ever made, thanks!
 
Megan T. June 21, 2015
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!
 
Megan May 31, 2015
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!
 
Nancy M. May 25, 2015
Delicious.
 
Dianecpa May 18, 2015
Excellent cake.
 
Stephanie H. May 12, 2015
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.
 
Marge August 2, 2014
Definitely needs 1 tsp of baking powder. Made it many times this way and it turns out much better than without it!
 
Molly July 7, 2014
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!