Rhubarb Crumb Cake

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings
Delicious rhubarb crumb cake, that can be made with fresh or frozen (un-thawed) rhubarb. Keeps well at room temperature or freezes well, too!
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For the crumb topping:

  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/3 cup butter softened

For the cake:

  • 3 cups rhubarb fresh or un-thawed frozen
  • 2/3 cup white sugar
  • 1/3 cup butter at room temperature
  • 2 large eggs
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sour cream


  • Make the crumb topping: In a medium bowl, stir together the flour, sugars and cinnamon. Using your fingers, rub in the butter, squeezing to form clumps. Place bowl in freezer until needed.
  • Preheat oven to 350 F. 
  • Make the cake: In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter with 2/3 cup white sugar until combine. Beat in eggs, one at a time. Beat in vanilla. Scrape down bowl.
  • In a separate bowl, whisk together the flour, baking powder, baking soda and salt. With mixer on low, stir in flour alternately with sour cream, making 3 additions of the flour and 2 additions of the sour cream.
  • Spread batter in to a parchment-lined 9x9-inch square baking pan. Sprinkle batter with 1/2 of the crumb mixture. Top with rhubarb. Sprinkle 1 Tbsp. white sugar over the rhubarb, then top with remaining crumb mixture.
  • Bake in the centre of oven until tester comes out clean, about 55-65 minutes.


Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Nutrition Information:

Calories: 300kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 214mg | Potassium: 188mg | Fiber: 1g | Sugar: 20g | Vitamin A: 450IU | Vitamin C: 2.6mg | Calcium: 71mg | Iron: 1.5mg