Rhubarb Crumble Traybake Cake

Introduction to Rhubarb Crumble Traybake Cake

There’s something about rhubarb that screams comfort. Its unique tangy bite, especially when paired with a sweet crumbly topping, brings out all the nostalgic feels. Add that into a buttery, fluffy cake, and what you get is an absolute winner: Rhubarb Crumble Traybake Cake.

It’s the ultimate hybrid of your favorite home-baked cake and a classic fruit crumble. With its moist sponge base, tender rhubarb chunks, and golden, buttery crumble top, it checks all the boxes. This traybake is perfect for afternoon tea, weekend baking, or even as a show-stopping dessert at potlucks and family gatherings.

What makes this even better? The traybake format means no fussing with layers, frosting, or fancy decorating. Just a single pan of pure deliciousness that’s easy to bake, slice, and share. And thanks to rhubarb’s vibrant pink color, it’s as pretty to look at as it is tasty.

So, if you’re looking for a recipe that’s both rustic and crowd-pleasing, with just the right balance of tartness and sweetness, this Rhubarb Crumble Traybake Cake is the answer. Let’s dive into how you can whip up this comforting treat in your own kitchen.

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Ingredients Overview

Let’s talk ingredients—because great cake starts with great components. The magic of this recipe is how simple, fresh ingredients come together to create something seriously impressive.

For the Cake Base:

• Butter (softened): Adds richness and moisture.
• Caster sugar: Sweetens the sponge and balances rhubarb’s tartness.
• Eggs: Provide structure and a fluffy texture.
• Self-raising flour: Makes the cake rise perfectly with minimal effort.
• Vanilla extract: Rounds out the flavor beautifully.
• Milk: Loosens the batter and makes it tender.

For the Rhubarb Layer:

• Fresh rhubarb, chopped into small pieces: The star ingredient. Choose stalks that are firm and bright pink for best results.
• Sugar (optional): A little extra can be sprinkled over rhubarb if it’s particularly tart.

For the Crumble Topping:

• Flour: The base of the crumble texture.
• Butter (cold and cubed): Rubbed into the flour to create that signature crumb.
• Brown sugar or demerara sugar: Adds sweetness and a caramel note.
• Optional add-ins: Oats, chopped nuts, or a pinch of cinnamon for flavor and crunch.

Fresh vs. Frozen Rhubarb:
Both work well! If using frozen, just make sure to thaw and drain it properly to avoid excess moisture soaking into the cake.

Keep these ingredients handy, and you’re ready to bake something truly special. The best part? You likely have most of this already in your kitchen.

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Tools and Equipment Checklist

Even the simplest bakes benefit from the right tools. This recipe doesn’t need anything fancy, but here’s what will make the job easier:

Must-Have Baking Tools:

• Mixing bowls (large and medium): One for batter, one for the crumble topping.
• Electric mixer or wooden spoon: To cream the butter and sugar.
• Spatula: For scraping the sides of the bowl and spreading the batter.
• Knife and chopping board: To prep the rhubarb.
• 9×13-inch baking tray or cake tin: Line with parchment paper for easy cleanup and even baking.
• Cooling rack: Helps cool the cake quickly and evenly.

Tips for Tray Prep:

• Grease your tray or line it with parchment to prevent sticking.
• For thicker cake slices, use a smaller pan (like 9×9″)—just increase the baking time slightly.
• Always preheat your oven before you start mixing so it’s ready to go when your batter is.

A well-prepped kitchen makes the baking process a breeze. Now that you’ve got everything ready, let’s get baking!

Step-by-Step Recipe Instructions

Time to bring this beauty to life. Here’s a detailed, no-fail guide to making your Rhubarb Crumble Traybake Cake from scratch.

Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch traybake pan with parchment paper, leaving some overhang on the sides for easy lifting later.

Step 2: Prepare the Rhubarb
Wash and chop about 2 ½ cups of rhubarb into small 1/2-inch pieces. If your rhubarb is especially tart, sprinkle a tablespoon of sugar over it and set it aside while you prepare the batter.

Step 3: Make the Cake Batter

• Cream 1 cup of softened butter with 1 cup caster sugar until light and fluffy.
• Beat in 3 large eggs, one at a time, mixing well after each addition.
• Stir in 1 tsp vanilla extract.
• Sift in 2 cups of self-raising flour and mix gently until just combined.
• Add 2–3 tbsp milk to loosen the batter if it feels too thick. You want a smooth, spreadable consistency.

Spread the batter evenly into your prepared pan.

Step 4: Add the Rhubarb Layer
Sprinkle your chopped rhubarb evenly over the batter, pressing it slightly into the surface. The fruit will bake into the cake and soften beautifully while adding juicy bursts of tartness in each bite.

Step 5: Make the Crumble Topping

• In a separate bowl, combine 1 cup flour, ½ cup brown sugar, and ½ cup cold butter, cubed.
• Rub the mixture between your fingers until it resembles coarse crumbs.
• For extra crunch and flavor, stir in ¼ cup rolled oats or a handful of chopped nuts, like almonds or pecans.

Sprinkle the crumble generously over the top of the rhubarb and cake.

Step 6: Bake
Bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. If the top is browning too quickly, you can loosely cover it with foil after 30 minutes.

Step 7: Cool and Serve
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack. It’s delicious slightly warm or completely cooled. Slice into squares and enjoy!

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Tips for the Perfect Crumble Topping

The crumble topping can make or break this cake—it adds that essential contrast of texture and flavor. Follow these tips to make it unforgettable:

Get the Texture Right:
The trick is in the butter. Use cold butter, not softened or melted. This helps create those chunky crumbs that bake up beautifully crispy.

• Rub the butter into the flour and sugar with your fingertips.
• Don’t overmix! You want a mix of larger and smaller crumbs for texture variation.

Flavor Boosters:
Plain crumble is great, but why not spice things up?

• Cinnamon or ginger adds warmth and depth.
• Lemon zest brightens up the flavor and pairs beautifully with rhubarb.
• Vanilla sugar or brown butter can add another level of complexity.

Avoiding a Soggy Top:
Rhubarb can release a lot of juice, which might make the top of your cake soggy. Here’s how to avoid that:

• Lightly toss your rhubarb in a spoonful of flour or cornstarch before adding it to the batter. This helps soak up extra moisture.
• Spread the crumble evenly, covering most of the rhubarb so it bakes and crisps, not steams.

With the right topping, your cake goes from good to totally irresistible.

Customization and Variations

One of the best things about a traybake cake like this is how versatile it is. Don’t be afraid to get creative!

Add Other Fruits:

• Apples or strawberries make a great combo with rhubarb and balance its tartness.
• Raspberries add an extra tangy punch and beautiful color.
• Pears add sweetness and moisture for a fall twist.

Change the Crumble Topping:

• Oat Crumble: Add ½ cup oats for a rustic finish.
• Nutty Topping: Toss in chopped walnuts, almonds, or pecans.
• Almond Streusel: Add ground almonds for a richer, denser topping.

Make It Vegan:

• Use plant-based butter and non-dairy milk.
• Swap eggs for flax eggs (1 tbsp flaxseed + 3 tbsp water = 1 egg).

Make It Gluten-Free:

• Replace flour with a gluten-free baking blend that includes xanthan gum for structure.
• Ensure baking powder in self-raising flour is gluten-free, or make your own mix using plain GF flour + 2 tsp baking powder.

With just a few tweaks, you can make this cake fit any diet or flavor profile.

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