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Crispy Rhubarb Cake Recipe with Easy Vanilla Crumb Topping for Perfect Dessert

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A simple and delicious rhubarb cake with a crunchy vanilla crumb topping that balances tartness and sweetness, perfect for seasonal gatherings and everyday treats.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, at room temperature
  • ½ cup (120ml) whole milk (dairy-free milk works too)
  • 1 tsp vanilla extract
  • 2 cups (about 300g) fresh rhubarb, chopped into ½-inch pieces
  • ¾ cup (90g) all-purpose flour (for crumb topping)
  • ⅓ cup (65g) granulated sugar (for crumb topping)
  • 6 tbsp (85g) unsalted butter, cold and diced (for crumb topping)
  • 1 tsp vanilla bean paste or vanilla extract (for crumb topping)
  • A pinch of salt (for crumb topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch pan lightly with butter or line it with parchment paper.
  2. Prepare the crumb topping: In a medium bowl, combine ¾ cup flour, ⅓ cup sugar, and a pinch of salt. Add cold diced butter and vanilla bean paste. Blend with fingertips or pastry cutter until mixture resembles coarse crumbs. Refrigerate until ready to use.
  3. Mix dry ingredients for the cake: In a large bowl, whisk together 2 cups flour, 1 cup sugar, baking powder, and ½ tsp salt.
  4. Combine wet ingredients: In another bowl, whisk eggs, melted butter, milk, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and stir gently just until combined. Fold in chopped rhubarb carefully.
  6. Spoon batter into prepared pan and smooth the top.
  7. Evenly sprinkle chilled vanilla crumb topping over the batter.
  8. Bake for 40–45 minutes until a toothpick inserted near the center comes out with a few moist crumbs and the topping is golden brown and crispy.
  9. Cool the cake in the pan on a rack for at least 20 minutes before slicing.

Notes

If crumb topping browns too quickly, tent the cake loosely with foil after 30 minutes. For extra crispiness, broil the topping for 1-2 minutes at the end, watching carefully to avoid burning. Use almond flour in crumb topping for gluten-free option. Substitute coconut oil and almond milk for dairy-free version. Frozen rhubarb can be used if thawed and drained well.

Nutrition

Keywords: rhubarb cake, vanilla crumb topping, crispy cake, summer dessert, easy rhubarb recipe, seasonal dessert, baking, crumb topping

Find it online: https://coracooks.com/crispy-rhubarb-cake-recipe-with-easy-vanilla-crumb-topping-for-perfect-dessert/