rhubarb crumble cakedessert

Every year Mom has plenty of rhubarb in her garden and if we’re lucky enough to make it out that direction while it’s in season, chances are we’ll get a slice or two of delicious, homemade rhubarb pie. Yummy tartness paired with sweet, vanilla ice cream. It’s one of my favorite springtime treats!

This year not only did we get a scrumptious slice of pie, we brought some rhubarb home with us so that we could try out a new recipe… Rhubarb Crumble Cake.

the elle in love, rhubarb crisp, recipe, made with love

Rhubarb Crumble Cake


from the pantry:
(be sure you have these ingredients on hand before heading to the market)
whole wheat flour (or all-purpose)
old-fashioned oats
brown sugar
almond extract
unsalted butter

from the market:
slivered almonds

The Crumble:

Combine 2 tbsp whole wheat flour, 2 tbsp slivered almonds, 2 tbsp rolled oats, 1/4 cup brown sugar, and 1/2 tsp salt in a small bowl. Using a pastry blender or fork, work in 2 tbsp butter until pea-sized lumps are formed. Set aside.

The Cake:

Add 2 large eggs, 1 1/4 cup sugar, 1/2 tsp salt, and 1 tsp almond extract to mixer. Beat on high until the mixture triples in volume (about 5 minutes).

Meanwhile, wash and cut rhubarb into 1/2 inch pieces. You’ll need 1 1/2 cups. Fold rhubarb, 6 tbsp melted butter, and 1 1/4 cup whole wheat flour into batter.

Evenly spread thick batter into buttered pan(s). We used four 4-inch springform pans on a baking sheet – which were the perfect size for us to share one, and distribute the rest to our neighbors – but you can also use one 8-inch cake pan.

Sprinkle evenly with crumble.

Bake at 350° for 40-50 minutes (or 60-75 minutes for large cake), until the top is deep gold and a toothpick inserted into the center comes out clean.

Remove the cake from pans when it’s completely cool.

the elle in love, rhubarb crisp, recipe, made with love

Serve with vanilla bean ice cream. Enjoy!

the elle in love, rhubarb crisp, recipe, made with love