Rhubarb Crumble-Cake

This Rhubarb Crumble-Cake is a delightful fusion of a soft, spiced sponge and a crunchy, nutty streusel, bridged by layers of vibrant, tart rhubarb. The cake base, infused with orange zest and cinnamon, provides a warm, aromatic foundation that balances the sharp acidity of the fruit. The topping, made with pale muscovado sugar and chopped hazelnuts, adds a rich, caramel-like crunch that contrasts beautifully with the tender crumb. This dessert is perfect for afternoon tea, a cozy weekend brunch, or as a show-stopping finale to a spring dinner party. It requires patience, as it tastes best the day after baking, allowing the flavors to meld and the cake to set properly.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 10

Calories: 2679.5

Dietary: Vegetarian

Description

This Rhubarb Crumble-Cake is a delightful fusion of a soft, spiced sponge and a crunchy, nutty streusel, bridged by layers of vibrant, tart rhubarb. The cake base, infused with orange zest and cinnamon, provides a warm, aromatic foundation that balances the sharp acidity of the fruit. The topping, made with pale muscovado sugar and chopped hazelnuts, adds a rich, caramel-like crunch that contrasts beautifully with the tender crumb. This dessert is perfect for afternoon tea, a cozy weekend brunch, or as a show-stopping finale to a spring dinner party. It requires patience, as it tastes best the day after baking, allowing the flavors to meld and the cake to set properly.

Ingredients

14 ounce Rhubarb, trimmed
1 whole Orange
10 ounce Self-raising flour
1.5 ounce Chopped hazelnut kernels
7 ounce Butter
0.5 teaspoon Ground cinnamon
4 ounce Caster sugar
2 large Eggs
3 ounce Pale muscovado sugar

Directions

1
Preheat the oven to 350F (180C) / Gas Mark 4.
2
Grease, line, and grease again a 9-inch spring-clip tin.
3
Make the crumble topping: Sift 4 oz of the self-raising flour into a bowl.
4
Add 3 oz of the butter to the flour.
5
Cut the butter into the flour using a pastry blender or two knives used like scissors, ensuring the fat is not rubbed in.
6
Stir in the pale muscovado sugar and chopped hazelnut kernels. Set aside.
7
Sift the remaining 6 oz of self-raising flour and the ground cinnamon into a separate bowl. Reserve.
8
Slice the trimmed rhubarb into 1-inch chunks.
9
Finely grate the zest of the orange over the rhubarb chunks.
10
Squeeze the orange to extract 2 tablespoons of juice. Reserve.
11
Cream the remaining 4 oz of butter with the caster sugar until pale, creamy, and light.
12
Break up the eggs with a fork and add them to the butter mixture a little at a time, beating well after each addition.
13
Alternately add the reserved flour-cinnamon mixture and the 2 tablespoons of orange juice to the butter mixture, mixing gently until combined.
14
Spoon the cake mixture evenly over the base of the prepared tin.
15
Scatter the rhubarb and orange zest mixture evenly over the cake batter.
16
Cover the fruit layer with the nutty crumble mixture.
17
Bake for about 1 hour 15 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
18
Allow the cake to cool in the tin in a warm, draught-free place.
19
Wait until the cake is completely cold before removing it from the tin.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 2679.5kcal

% Daily Value *
Total Fat 143.0g221%
Saturated Fat 89.5g448%
Cholesterol 376.2mg126%
Sodium 1159.5mg49%
Total Carbohydrate 372.7g125%
Dietary Fiber 9.2g37%
Sugars 360.2g
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rhubarb, crumble, cake, hazelnut, orange, cinnamon, baking, dessert, muscovado, streusel, spring, fruit, vegetarian, tea, brunch, make-ahead, spiced, nutty, layered, comforting

Read it online: https://www.chefs-mate.com/recipe/rhubarb-crumble-cake/