Rhubarb crumble traybake
Treat yourself to a rhubarb crumble traybake with soft, moist cake, jammy rhubarb, and a buttery crumble topping. As it bakes, the fruit softens into the cake, the crumble turns golden, and everything settles into a perfectly comforting slice. It is a simple, rustic bake made for sharing, though you might find it hard not to go back for seconds.
Ingredients
Cake base
|
Butter, unsalted
|
200 g |
|---|---|
|
Sugar
|
200 g |
|
Vanilla extract
|
2 tsp |
|
Eggs
|
3 |
| 75 g | |
|
Plain flour
|
200 g |
|
Baking powder
|
1½ tsp |
|
A pinch of salt
|
Rhubarb
|
Rhubarb
|
350 g |
|---|---|
|
Sugar
|
1 tbsp |
|
Corn flour
|
1 tbsp |
Crumble
|
Plain flour
|
120 g |
|---|---|
|
Sugar
|
80 g |
|
Butter
|
80 g |
Instructions
Cake base
Rhubarb
Crumble and baking
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
When choosing rhubarb, look for firm, crisp stalks that hold their shape well and feel solid to the touch. They should snap cleanly when bent. Skip any that feel soft, dry, or damaged, as they will not hold up as nicely during baking.
Spreadable butter is softer than regular butter, which makes temperature extra important when making the crumble. Keep it very cold by taking it straight from the fridge, or place it in the freezer for 10-15 minutes before using it. This helps it stay in small pieces when rubbed into the flour and sugar, resulting in the best crumbly texture. If it starts to feel too soft or sticky, place it back in the fridge for a few minutes before continuing.
FAQ: Questions about rhubarb crumble traybake
Find answers to the key questions about rhubarb crumble traybake, so you feel more confident as you bake.
Do I need to cook the rhubarb before baking?
No, you do not need to cook the rhubarb before baking. It softens fast in the oven, becoming tender and naturally releasing its juices into the cake as it bakes.
How should I store rhubarb crumble traybake?
Store your rhubarb crumble traybake in an airtight container or well covered at room temperature for up to 2 days. To keep it longer, store it in the fridge, where it will last for 3-4 days, though it will become a little firmer.
Can I freeze rhubarb crumble traybake?
Yes, you can freeze rhubarb crumble traybake. Let it cool completely, then cut it into squares and wrap them individually in cling film before placing them in an airtight container or freezer-safe bag. It will keep well for up to 3 months. Thaw at room temperature, then heat in the oven at 160 °C for 10-15 minutes if you want to enjoy it warm again.
Nutritional values per serving
Energy:
589 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 2.3 g |
| Protein | 3.3 % | 4.8 g |
| Fat | 61.1 % | 40.7 g |
| Carbohydrates | 35.6 % | 51.6 g |
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Delight in a rhubarb crumble traybake
What makes this rhubarb crumble traybake a standout is its layers: a light, airy base, plenty of juicy rhubarb, and a crisp crumble topping. When you take a bite, the flavours shift from the sweetness of the cake to the punchy tartness of the rhubarb and back to the sugary crunch of the crumble. It is a cosy and comforting cake that turns every bite into pure indulgence.
If you are curious to see what else you can do with rhubarb, we have plenty of other delicious recipes to keep you busy. Get baking with a rhubarb galette if you fancy a French classic, whip up some rhubarb jam for your morning toast, or try our rhubarb and strawberry crumble for a summery tune.
A light, moist cake with subtle strawberry notes
To handle the generous topping, this cake needs to be sturdy yet soft, which is exactly what you get from this recipe. The butter and eggs give it a classic, airy lift, but the strawberry skyr makes it particularly moist with a very tender crumb. At the same time, you get a subtle, fruity sweetness throughout the cake base that balances out the sharper flavours of the rhubarb on top.
Juicy, tart rhubarb beneath a crisp, sweet crumble
Spread across the cake base, the rhubarb bakes down into tender gems with pronounced tartness. We have used a little sugar and cornflour to help the juices thicken into a light syrup as they heat up. On top, the crumble lands in uneven, buttery clusters, turning gloriously golden in the oven and adding a sweet, crisp finish to every slice.
Ideal for relaxed afternoons and special occasions
Whether you are planning a big get-together or just want something sweet next to a cup of coffee, this rhubarb crumble traybake fits the bill. It has a lovely rustic look, and the combination of vibrant rhubarb and a crunchy topping is always a crowd-pleaser.
In addition, this recipe is a great one for busy hosts, as it stores brilliantly and tastes just as good after a day or two. It is wonderful when fresh and bubbling, but it is equally delicious as a sweet treat the next day.
Take the recipe in a new direction
You can easily tailor this rhubarb crumble traybake to whatever you have in the cupboard. In the cake batter, lemon or orange zest introduces a fragrant citrus note, while a few drops of almond extract provide a sweet, marzipan-like undertone.
The crumble offers plenty of possibilities for variation as well. Stir in white chocolate for small, creamy pockets that melt into the topping, or mix in oats for a more textured, slightly chunky finish. You can also swap regular sugar for brown sugar to give the crumble a deeper, caramel-like sweetness.
As a final flourish, a drizzle of icing offers a delicate, sticky sweetness to the traybake. Simply mix icing sugar with a small amount of water or lemon juice until smooth and thick, then spoon it over the cooled cake for a glossy finish.
Once you have had a slice of this rhubarb crumble traybake, it is hard not to want more rhubarb in your life. You will find plenty of inspiration in our easy and simple rhubarb recipes and 6 delicious rhubarb and strawberry recipes. You can also read our articles on how to cook with rhubarb and 7 ways to preserve it.
