So, I’ve gotta tell you about this Raspberry Rhubarb Crumble Cake that has honestly become a staple in my kitchen. The first time I whipped it up, I was a bit of a mess—rhubarb strings everywhere, flour on my nose—but the tangy-sweet combo with that buttery crumble on top? Oh, it was love at first bite, and my family couldn’t stop raving about it.
I stumbled upon this recipe a few summers ago when a neighbor dropped off a bundle of fresh rhubarb from her garden. Not knowing what to do with it, I paired it with some raspberries I had on hand, and boom, this Raspberry Rhubarb Crumble Cake was born. It’s been a go-to ever since, especially when I want something that feels fancy but doesn’t take all day.
Why You’ll Love This Recipe
In my kitchen, this Raspberry Rhubarb Crumble Cake is a crowd-pleaser every single time. I’ve found that the balance of tart rhubarb and sweet raspberries just hits all the right notes, and that crumbly, golden topping adds a texture that’s downright addictive. Plus, it’s not one of those recipes that keeps you slaving away for hours.
Seriously, if you’re like me and sometimes dread overly complicated baking projects, you’ll appreciate how doable this is. It’s perfect for a casual weekend treat or even a special brunch. Trust me, once you smell it baking, you’ll be hooked!
Ingredients List
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
I’m pretty picky about ingredients for my Raspberry Rhubarb Crumble Cake because fresh really makes a difference here. I usually buy my rhubarb from the farmer’s market when it’s in season, and for raspberries, I prefer the plump, juicy ones—if they’re a bit overripe, even better for that jammy vibe. Here’s what you’ll need, split into the cake base and the crumble topping, with exact amounts because I don’t want you guessing.
Cake Base
- 2 cups (250g) all-purpose flour, sifted for a lighter texture
- 1 teaspoon (5g) baking powder, to help it rise
- 1/2 teaspoon (3g) baking soda, for that perfect fluff
- 1/2 teaspoon (3g) salt, just a pinch to balance sweetness
- 1/2 cup (115g) unsalted butter, softened to room temp (don’t skip this!)
- 1 cup (200g) granulated sugar, for sweetness
- 2 large eggs, at room temperature for better mixing
- 1 teaspoon (5ml) vanilla extract, for a warm note
- 1 cup (240ml) buttermilk, to keep it moist
- 1 1/2 cups (150g) fresh rhubarb, chopped into 1/2-inch pieces
- 1 cup (125g) fresh raspberries, rinsed and patted dry
Crumble Topping
- 3/4 cup (95g) all-purpose flour, for structure
- 1/3 cup (65g) brown sugar, packed for a caramel-y vibe
- 1/4 teaspoon (1g) cinnamon, for a cozy hint
- 6 tablespoons (85g) cold unsalted butter, cut into small cubes for that perfect crumb
Variations
One thing I adore about this Raspberry Rhubarb Crumble Cake is how easy it is to switch things up based on what’s in my pantry or what my mood is. I’ve played around with this recipe a ton over the years, and honestly, every twist brings something new to the table. Here are some variations I’ve tried (and loved), so you can make this cake your own too.
- Strawberry Swap: Replace raspberries with strawberries for a sweeter, juicier vibe. I tried this once for a picnic, and it was a hit!
- Apple Addition: Mix in some diced apples with the rhubarb for a fall-inspired twist. My kids always ask for this version around Halloween.
- Nutty Crumble: Add 1/4 cup of chopped pecans or walnuts to the crumble topping for extra crunch. I’m obsessed with the texture this brings.
- Spiced Up: Sprinkle in 1/2 teaspoon of ground ginger to the cake batter for a warm kick. It’s amazing with a cup of tea.
- Lemon Zest: Add the zest of one lemon to the batter for a bright, citrusy note. I did this for a brunch and got so many compliments.
- Blueberry Blend: Swap half the raspberries for blueberries if you’ve got them on hand. It’s a gorgeous color combo, trust me.
- Oatmeal Topping: Mix 1/3 cup of rolled oats into the crumble for a heartier texture. I love this for breakfast vibes.
- Glaze Drizzle: After baking, drizzle with a simple powdered sugar and lemon juice glaze. My family begs for this extra sweetness on our Raspberry Rhubarb Crumble Cake!
Servings and Timing
In my experience, this Raspberry Rhubarb Crumble Cake serves about 8-10 people, depending on how generous you’re feeling with the slices (or how sneaky your kids are at sneaking seconds). I usually cut it into 9 even pieces for a nice balance. Here’s the timing breakdown based on how long it takes me in my kitchen.
- Prep Time: 20 minutes
- Bake Time: 45-50 minutes
- Total Time: About 1 hour 10 minutes
Step-by-Step Instructions
I’m gonna walk you through making this Raspberry Rhubarb Crumble Cake like I’m right there in the kitchen with you. I’ve made this so many times, I’ve got a few tricks up my sleeve to keep it stress-free. Let’s get started!
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan. I like to line mine with parchment paper too, just for easy cleanup—learned that after one too many stuck cakes. Make sure your butter for the cake is softened, but the butter for the crumble stays cold. That’s key for texture!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the cake base. I always sift my flour because, in my opinion, it makes the Raspberry Rhubarb Crumble Cake lighter. Set this aside while you work on the wet stuff—it’s all about efficiency.
Step 3: Cream the Butter and Sugar
Grab a large bowl and beat the softened butter with the granulated sugar until it’s pale and fluffy—about 2-3 minutes with a mixer. Add the eggs one at a time, then the vanilla. I’ve botched this before by rushing, so take your time to get it smooth.
Step 4: Combine Wet and Dry
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Don’t overmix here; just get it combined. Fold in the rhubarb and raspberries gently—I use a spatula so I don’t crush the fruit and turn my batter into a mushy mess.
Step 5: Make the Crumble Topping
For the crumble, mix the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with a pastry cutter or your fingers until it looks like coarse crumbs. I love getting my hands in there; it’s like playing in the sandbox, but tastier. Sprinkle this over the batter once it’s in the pan for that perfect Raspberry Rhubarb Crumble Cake topping.
Step 6: Bake and Cool
Pour the batter into your prepared pan, smooth it out, then add the crumble on top. Bake for 45-50 minutes until a toothpick comes out clean. Let it cool for at least 15 minutes before slicing—trust me, it’s worth the wait for this Raspberry Rhubarb Crumble Cake to set.
Nutritional Information
I’m not gonna lie, this Raspberry Rhubarb Crumble Cake isn’t exactly diet food, but it’s worth every bite in my book. I’ve crunched the numbers (pun intended) for a rough idea per serving, based on cutting it into 9 pieces. Here’s the breakdown:
- Calories: 380 per serving
- Fat: 18g
- Protein: 5g
- Carbohydrates: 50g
- Sodium: 320mg
Healthier Alternatives
If you’re looking to lighten up this Raspberry Rhubarb Crumble Cake, I’ve got you covered with a few swaps I’ve tried myself. When I’m watching my sugar or fat intake, these tweaks still keep the flavor on point, though I’ll admit they’re not quite as indulgent. Give ‘em a shot if you’re curious!
- Less Sugar: Cut the granulated sugar to 3/4 cup and add a touch of honey for natural sweetness. I’ve done this and barely noticed the difference.
- Lower Fat: Replace half the butter in the cake with unsweetened applesauce. It keeps it moist, though the texture is a smidge different.
- Whole Wheat: Swap half the all-purpose flour for whole wheat flour for added fiber. I like the nutty flavor this brings to my Raspberry Rhubarb Crumble Cake.
Serving Suggestions
I love serving this Raspberry Rhubarb Crumble Cake in a few different ways, depending on the occasion or just what I’m craving. At my last family brunch, I got creative, and everyone was asking for seconds. Here are my go-to ideas to make it shine.
- Brunch Star: Serve warm with a dollop of Greek yogurt for a tangy contrast. It’s my favorite way to start the day!
- Dessert Delight: Pair a slice of Raspberry Rhubarb Crumble Cake with a scoop of vanilla ice cream. It’s pure heaven after dinner.
Common Mistakes to Avoid
I’ve had my fair share of kitchen flops with this Raspberry Rhubarb Crumble Cake, so let me save you the trouble with a few pitfalls I’ve stumbled into. Trust me on this one, I learned the hard way! Avoid these slip-ups for the best results.
- Overmixing Batter: This makes the cake dense and chewy instead of tender. I did this once and ended up with a brick!
- Skipping Cold Butter: For the crumble, cold butter is non-negotiable for that flaky texture. I tried softened butter once, and it was a greasy mess on my Raspberry Rhubarb Crumble Cake.
Storing Tips
I’ve found that this Raspberry Rhubarb Crumble Cake keeps pretty well if you store it right, which is great for making ahead. Here’s how I handle leftovers (if there are any!).
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps for 5-6 days chilled, though the crumble might soften a bit.
FAQs
Can I use frozen fruit for Raspberry Rhubarb Crumble Cake?
Absolutely, you can! I’ve used frozen rhubarb and raspberries plenty of times when fresh isn’t around. Just don’t thaw them first, or you’ll get a soggy mess—toss them straight into the batter.
Can I make this recipe ahead of time?
Yup, I often bake my Raspberry Rhubarb Crumble Cake a day ahead. It holds up nicely at room temp for a couple of days, or refrigerate it if you’re going longer. Warm it up a bit before serving for that fresh-baked feel.
How do I know when it’s done?
Stick a toothpick in the center—if it comes out clean or with just a few crumbs, you’re good. I’ve overbaked it before, so start checking at 45 minutes.
Can I double the recipe?
Sure thing! I’ve doubled it for potlucks using a 9×13 pan, just add about 5-10 minutes to the baking time. Keep an eye on it.
Is rhubarb hard to prepare?
Not really, though it can be stringy. I just chop off the ends and slice it up—takes a minute or two, max.
Can I skip the crumble topping?
You could, but why would you wanna miss out? The crumble is half the magic of Raspberry Rhubarb Crumble Cake, in my opinion.
What if I don’t have buttermilk?
No worries, I’ve been there. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and you’ve got a substitute.
Does this cake freeze well?
It does! I wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge.
Conclusion
I hope you’re as excited as I am to bake up this Raspberry Rhubarb Crumble Cake—it’s truly one of those recipes that feels like a warm hug. Give it a try, play with the variations, and let me know how it turns out in your kitchen. I’m betting it’ll become a favorite in your house, just like it is in mine!