Rhubarb strawberry crumble cake
This rhubarb strawberry crumble cake is a love letter to summer, pairing tangy rhubarb with the honeyed sweetness of strawberries. The filling rests atop a tender, delicate cake base, where it softens and releases its juices as it bakes. Crowned with a crisp crumble, the cake emerges from the oven with a glorious golden-brown glow.
Ingredients
|
Rhubarb
|
250 g |
|---|---|
|
Strawberries
|
150 g |
|
Sugar
|
2 tbsp |
|
Corn flour
|
1 tbsp |
Cake batter
|
Unsalted spreadable butter
|
150 g |
|---|---|
|
Sugar
|
170 g |
|
Eggs
|
3 |
| 100 g | |
|
Vanilla extract
|
1 tsp |
|
Unwaxed lemon, zest, finely grated
|
½ |
|
Plain flour
|
190 - 200 g |
|
Baking powder
|
1½ tsp |
|
A pinch of salt
|
Crumble
|
Cold butter
|
75 g |
|---|---|
|
Sugar
|
75 g |
|
Plain flour
|
100 g |
|
A pinch of salt
|
To serve
|
Icing sugar
|
|---|
Instructions
Cake batter
Crumble and bake
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 selecting rhubarb, look for firm, crisp stalks with a smooth surface and no signs of wilting or dryness. For strawberries, go for ones that are deeply coloured, slightly glossy, and fragrant, with their green tops still fresh and intact. A berry that yields a little when pressed, without feeling mushy, often means more sweetness.
Take your time when folding in the whipped egg whites, as this helps create a light and tender cake. A spatula works best here, allowing you to lift the batter and fold it over the egg whites without knocking out the air. Keep the movement careful and steady, so the mixture stays airy and the cake bakes up soft.
FAQ: Questions about rhubarb strawberry crumble cake
Baking a perfect rhubarb and strawberry crumble cake is easier than you might think, and our answers to the most asked questions will help you create a cake worth every slice.
How do I know when the rhubarb strawberry crumble cake is fully baked?
The rhubarb strawberry crumble cake is fully baked when the crumble has turned golden and crisp. Insert a skewer into the centre of the cake and check that it comes out clean or with only a few dry crumbs.
Why did my rhubarb strawberry crumble cake sink in the middle?
If your rhubarb strawberry crumble cake sinks in the middle, it is usually because the centre has not set properly or too much air has been knocked out of the batter. An underbaked sponge will collapse as it cools. If you fold the egg whites too firmly or open the oven door too early, the structure will also weaken, leading to a dip in the middle.
Can I use frozen rhubarb and strawberries for this crumble cake?
Yes, you can use frozen rhubarb and strawberries, but they should be used straight from frozen rather than thawed. If thawed, they release a lot of liquid before baking, which can make the batter looser. When added frozen, they release juices more gradually as the cake bakes. You will also need to extend the baking time slightly, as the frozen components lower the temperature of the batter.
How should I store rhubarb strawberry crumble cake?
Store the rhubarb strawberry crumble cake at room temperature for up to 2 days, covered well to prevent drying. A cake tin or an airtight container works best, but you can also cover it tightly with foil or cling film. You can also store the rhubarb strawberry crumble cake in the fridge straight away, where it will keep for up to 4 days, although the crumble will soften slightly over time. Before serving, let it sit at room temperature for a while, or warm a slice in the oven at 160 °C for about 10-15 minutes to refresh the crumble and take the chill off the cake.
Can I freeze leftover rhubarb strawberry crumble cake?
Yes, you can freeze leftover rhubarb strawberry crumble cake. Cut it into slices, wrap each slice individually in cling film, then place them in an airtight container or freezer bag. It will keep well for up to 3 months. Thaw the slices in the fridge overnight, then, if you prefer a warm slice, heat them in the oven.
Nutritional values per serving
Energy:
393 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 2 g |
| Protein | 4.1 % | 4 g |
| Fat | 56.4 % | 25 g |
| Carbohydrates | 39.5 % | 38.2 g |
Indulge in a rhubarb strawberry crumble cake
When spring turns to summer, and the garden begins to bloom, there is no finer way to savour the season than by folding its best ingredients into a cake. Rhubarb and strawberries are a match made in heaven. The tart, zesty punch of the rhubarb finds its perfect partner in the honeyed, sun-drenched sweetness of the berries. As they bake, their juices mingle into a vibrant, syrupy layer that offers the ultimate sweet-tart mouthful. It is a simple, rustic cake that is guaranteed to be a hit at any gathering.
Moist, airy crumb with a delicate note of strawberry
The base of this crumble cake strikes a brilliant balance between being sturdy enough to hold the layer of strawberry and rhubarb and soft enough to melt in the mouth. We start with a classic creamed butter and sugar base, then fold in whipped egg whites to give it a wonderfully airy, lifted structure, similar to a classic sponge cake. The secret to the incredibly moist, almost velvety crumb is strawberry skyr, which also lends a delicate berry note that complements the fresh strawberries on top.
Jammy filling under a crisp crumble topping
The oven turns the rhubarb and strawberries into a rich, ruby-red treasure, with the sugar helping them become wonderfully syrupy and jammy. As they soften, the crumble layer turns golden brown and crispy. It creates a sturdy, sweet lid for the cake that holds its crunch even as it soaks up some of the juices from below.
Rhubarb and strawberries are a legendary pairing, and if you have caught the bug, you will find plenty more to love in our rhubarb and strawberry compote, our classic rhubarb and strawberry crumble, and our homemade rhubarb and strawberry jam.
A scrumptious cake that suits any occasion
This rhubarb strawberry crumble cake has a way of winning people over from the first slice. The soft base, the fruity filling on top, and that crumbly finish create a bake that is cosy and comforting yet has a grand, eye-catching look. That is exactly why it feels right at everything from slower afternoons to festive tables and summer gatherings where only a good slice of cake will do.
On those glorious sunny days, we love serving a warm slice with lemon sorbet for a citrusy lift. If you are after something a bit more decadent, a scoop of strawberry cheesecake ice cream adds a rich, creamy layer, making it the ultimate summery indulgence.
Shape the recipe to your liking
Let your creativity take over with this rhubarb strawberry crumble cake. Layer the rhubarb and strawberries with blueberries for a softer, jam-like finish, apples for a firmer bite, or raspberries for a bright, tangy note.
If you are after a more indulgent spin, nestle small spoonfuls of mascarpone or cream cheese beneath the rhubarb and strawberry layer to create hidden pockets of creaminess. Alternatively, fold white chocolate chunks into the batter to create smooth, sweet surprises in every bite.
To level up the topping, add a handful of chopped hazelnuts or almonds to the crumble for a toasted, firmer crunch. Desiccated coconut also works brilliantly, offering a slightly chewy texture and a lovely hint of tropical sweetness. Coarse sugar will keep the texture slightly chunky because it does not melt as quickly as finer sugar.
The first slice of rhubarb strawberry crumble cake tends to lead to another, and then suddenly you want more rhubarb in your kitchen. Our rhubarb and strawberry recipes are a good place to start, and our rhubarb desserts are there when you feel like making something sweet again. For even more inspiration, explore our page with all you need to know about rhubarb.
