Iced Rhubarb Cake
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Tangy rhubarb folded into airy batter, topped with a crunchy crumble. Bakes to a tender crumb beneath a slightly crackled surface. Natural tartness from fruit balances sweet undertones. Cooling transforms texture—gets almost creamy under the crisp top. A cake that demands patience but rewards with layered bites. Rustic, not polished. Good for mornings, coffee breaks, or dessert when you want something not too rich. No nuts here, so safe for nut allergies. Rhubarb can be swapped with sour cherries or even cranberries if rhubarb’s missing. Watch baking close—the crumble tells you when to pull. Smells like spring, tastes like old-school charm.
Prep:
20 min
Cook:
50 min
Total:
Servings:
8 servings
#French-inspired
#rhubarb
#crumble
#dessert
#baking tips
#allergy safe
Ever wrestled with dry cake or bland rhubarb tarts? Toss those misfires. Here, cake sings with tangy rhubarb bites ensconced in soft crumb and rustic buttery crumble on top. The real win—texture and flavor evolve as it cools; patience is key for full reward. Tried tweaking sugar levels, flipping steps, and finally nailed the humble crumble topping—not too sweet, just enough crunch. No nuts for allergy errs and still vibrant. Baking’s a sensory game—watch the crust, sniff the fruit aroma rising, and know when to pull. Familiar ingredients shifted enough to surprise the palate without confusing. A trusty fallback for when rhubarb’s in season and mood craves something… less ordinary.
Ingredients
- 350g fresh rhubarb stalks trimmed and chopped into 2cm pieces
- 160g caster sugar divided
- 200g all-purpose flour sifted
- 2 tsp baking powder
- 125ml whole milk
- 130g unsalted butter melted and cooled
- 3 large eggs separated
- 1 tsp vanilla extract
- 1 tbsp lemon juice (to brighten rhubarb)
- For topping crumble
- 80g plain flour
- 60g light brown sugar
- 60g cold unsalted butter diced
- 1 tsp ground cinnamon
- Extra sugar for sprinkling
About the ingredients
Rhubarb—if fibrous or large stalks, peel outer skin first. Sweetness depends on varieties and maturity; taste before adding sugar. Too much sugar turns mashy; too little, harsh tartness. Balance is finesse. Butter should be unsalted to control saltiness; clarify if possible for cleaner flavor, but melted leftover is fine. Eggs at room temp whip better—warming in bowl for a few minutes or brief water bath helps if cold from fridge. Vanilla extract can be replaced with almond essence for almond lovers, but it changes the base aroma completely. Choice of flour impacts crumb—too strong a flour will toughen, too soft and cake collapses. Baking powder freshness matters; old powders yield dense results. For topping, cold butter incorporation is essential—if warm, crumble becomes greasy. Cinnamon optional, but really brings warmth. If you want, add a pinch of salt to the batter to balance sweet and sour more interestingly.
Method
Preparing fruit
- Combine rhubarb pieces with half the caster sugar and lemon juice in a bowl. Let sit 15 minutes until juices start pooling and the fruit softens slightly. Rhubarb needs that sugar punch or it bites back hard.
- Drain excess liquid but keep it—it’s flavor gold for later if you want to drizzle or stir into whipped cream. Fruit should still hold shape, not mush.
Batter assembly
- In a large mixing bowl, whisk egg yolks with remaining sugar till creamy and pale, air folded in. Vanilla extract added now to keep scent vibrant.
- Melted butter drizzled in slowly while whisking prevents separation. Milk goes next. Flour and baking powder sifted and folded patiently. Don’t overwork—gluten build will kill tenderness.
- Whisk egg whites to stiff peaks separately. Test by lifting whisk—should stand at sharp points but not dry or grainy. Fold whites into batter gently in 3 additions, slicing through, not stirring. Preserve air bubbles—cake rises with soul.
Assembly
- Preheat oven 180˚C (350˚F). Butter an 8-inch springform or cake pan. Dust with flour or line with parchment if unsure about sticking.
- Fold rhubarb into batter with soft, careful strokes to avoid squishing fruit. Pour into pan, level top lightly.
- Crumbles—combine flour, sugar, cinnamon in small bowl. Rub in cold butter piece by piece till mixture resembles coarse breadcrumbs. Sprinkle evenly over batter. Extra sugar sparingly dusted on top for crunchy glaze.
Baking and cues
- Bake about 50 minutes. Start checking after 45. Smell will shift—sugary warmth with subtle rhubarb tang floating out.
- Crust should be golden with tiny cracks. Insert toothpick near center—expect moist crumbs, never wet batter. If too wet, bake a bit longer.
- If crumble browns too quick, tent with foil. Avoid oven door repetitively opened—causes collapse.
Cooling
- Set on wire rack immediately. Cake still fragile warm. Cooling solidifies custard inside, and topping crisps further.
- After 20 minutes, remove springform if used. Cake looks rustic, slight sink in middle is fine—signals moistness retained.
- Serve slightly chilled or room temp. Rhubarb tartness mellows with resting time.
Variations & tips
- Swap rhubarb for tart cherries or diced apple with cinnamon for autumn vibes.
- If no rhubarb, green apples with lemon and extra cinnamon work well but skip lemon juice step.
- Butter can be replaced with neutral oil but texture shifts, less crumb. Milk skimmilk or alternatives okay but expect denser cake.
- Beat egg whites longer in humid kitchens to maintain structure, or add pinch salt before whipping.
- Crumble: add chopped oats or sliced almonds to nut up the texture if allergies not an issue.
- Don’t skip lemon juice on fruit—brightens flavors and cuts raw edge.
- Keep all ingredients close to room temp for smooth mixing.
- Watch baking closely—oven temps vary wildly; check after 40 minutes if fan oven.
Cooking tips
Fruit preparation is often rushed. Let rhubarb sit with sugar to bleed flavor, soften but not disintegrate. Test by pressing fruit lightly—should yield, not squish to paste. Extracted juice can enrich cream or sauces, no waste. Whipping egg whites is where many falter—too soft, cake deflates; overbeat, turns dry and stringy. Use clean, dry bowl and fresh whites for best. Folding is patience test—cut through batter sideways, rotate bowl gently, no stirring. Crumble topping strongly affects texture contrast—if too thick, cake underneath steams and sogs. Baking time varies; rely on toothpick, visual crust cues, and aroma; smell like warm sugar and fruit signals done or near. Cooling on rack avoids soggy bottom from condensation. Removing cake from pan while warm risks breakage; wait. Cake firms and flavors marry overnight. Store covered to preserve moisture without losing crumble crunch. Finally, taste variation builds on experience—your oven, altitude, ingredients—so adapt, note changes for next round.
Chef's notes
- 💡 Rhubarb prep matters — big stalks need peeling outside fibrous skin or cake gets tough. Sugar balances tartness, not just sweetness. Too much mash, too little bites back harsh. Let sit with sugar and lemon but watch — over soak means mushy fruit. Keep fruit shape intact almost. Drain juice but hold it for drizzle or cream swirl later. That juice amps flavor without crowding batter moisture.
- 💡 Egg whites whipped firm peaks—clean, dry bowl mandatory. Too soft means cake collapses, too stiff or grainy dries crumb. Add pinch salt if humid kitchen; helps structure, slows weep. Folding whites in 3 folds, sideways cut with spatula, no stirring. Air bubbles lift cake, give that fluffy crumb hiding tart rhubarb chunks. More mixing kills rise.
- 💡 Crumble is key contrast — sift flour with cinnamon and sugar, rub in cold butter piece by piece. Warm butter ruins texture, turns greasy. Mix until sandy bunches form. Sprinkle evenly but don’t overload. Thick topping steams inside, sogs cake bottom. Can add oats or almonds for crunch if no allergy risk but keep neat, not clumpy.
- 💡 Oven cues: bake 45-50 minutes but start watching after 40. Smell changes — warm sugar mingled with subtle acidic rhubarb. Crust golden and cracked is green light. Toothpick check always — moist crumbs but no wet batter. If too soft still, extra bake few minutes. Brown too fast? Tent foil lightly but avoid opening constantly—cake collapses.
- 💡 Cooling acts like part bake — cake fragile coming out warm. Must cool on wire rack or bottom sogs. After 20 mins, release springform if used, cake likely to sink slight center — that signals moisture still inside. Cool well or chill then rhubarb bite mellows, crumb firms to almost creamy with crisp top. Holds longer if covered loosely but crumble need air to stay crunch.
Common questions
How to replace rhubarb?
Tart cherries or cranberries work well. Green apples with cinnamon too but skip lemon juice then. Flavor changes but texture same. Apples firm, less sour. Cherries juice more; watch bake time, might need slight adjustment.
What if egg whites don't whip stiff?
Use fresh whites, no yolk traces. Bowl dry, metal if possible. Warm whites whip faster so room temp helps. Add pinch salt for structure. Under beaten whites = dense cake. Overbeat dry and stringy, fold carefully to keep air.
How store leftover cake?
Keep at room temp covered loosely or fridge wrapped tight. Refrigerate if warmer room but risk crumble softening. Can slice and freeze for longer storage. Thaw slow or warm slightly to recover crumb texture. Don’t stack pieces; crush crumble.
Crumble browning too fast?
Tent with foil after 30-40 mins baking. Butter content makes faster-browning topping. Avoid oven door openings; temp drops cause collapse. Use light foil layer, no tight seal. Watch smell cues for doneness.
