Rhubarb Crumb Cake
A delightful rhubarb crumb cake featuring a tender crumb topping, tart rhubarb, and a sweet cinnamon-nut streusel, perfect for brunch or dessert with family and friends.
Ingredients
Instructions
- Mix the first nine ingredients: shortening, brown sugar, egg, flour, soda, buttermilk, rhubarb, vanilla, and chopped nuts.
- Pour the batter into a greased baking pan.
- Combine the sugar, cinnamon, and butter to make the crumb topping.
- Sprinkle the crumb mixture evenly over the batter.
- Bake at 325°F (160°C) for 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter crumb cake, consider substituting half of the shortening with applesauce or Greek yogurt. You can also use fresh strawberries or other berries instead of rhubarb for a different flavor profile. Make sure to chop the rhubarb into uniform pieces for even baking. Adding a pinch of salt can enhance the sweetness of the cake.
Serving Suggestions
Serve the rhubarb crumb cake warm or at room temperature, optionally dusted with powdered sugar. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a delightful brunch option, consider serving it alongside Morning Biscuits or a fresh fruit salad for a balanced meal.
Storage & Reheating
Store leftover rhubarb crumb cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, simply warm in the oven at a low temperature until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Crumb Cake contains roughly 996 calories, with 10g protein, 133g carbohydrates, and 28g fat. It is an excellent source of iron (21% of the Daily Value) and protein (20% of the Daily Value), and a good source of calcium and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before adding it to the batter, as this will help maintain the texture of the cake.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The edges will also start to pull away slightly from the sides of the pan, indicating it is fully baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).