Old-Fashioned Rhubarb Crumb Cake

Old-Fashioned Norwegian Rhubarb Crumb Cake on a plate next to a glass of milk.

5 from 2 votes

Old-Fashioned Rhubarb Crumb Cake

A deliciously moist buttermilk cake studded with fresh rhubarb and topped with a buttery cinnamon and brown sugar crumble.

Prep Time20

Cook Time40

Total Time1

Course: bake, baking, breakfast and brunch, breakfast/brunch, Cake, Fika

Cuisine: Norwegian, Scandinavian

Servings: servings

Calories: 378kcal

Author: Kristi

Ingredients

For the Crumb Topping:
½ cup packed light brown sugar
¼ teaspoon fine salt
1 teaspoon cinnamon
6 tablespoons unsalted butter melted
1 cup + 2 tablespoons all-purpose flour
For the Cake:
4 tablespoons unsalted butter room temperature + more for greasing the pan
1 ½ cups all-purpose flour + more for flouring the pan
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine salt
¾ cup packed light brown sugar
1 large egg
⅔ cup buttermilk
1 teaspoon vanilla
1 ½ cups chopped rhubarb fresh or frozen is fine

Instructions

Preheat the oven to 350 degrees. Make the crumb topping: Combine the brown sugar, salt and cinnamon together in a small bowl. Pour in the melted butter and stir until combined. Add the flour and stir until a thick cohesive dough forms that holds together when you squeeze it in your hand. Set aside.
Make the cake: Butter and flour a 9 inch square baking pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
Place the butter and brown sugar in the bowl of a stand mixer. Mix on medium speed using the paddle attachment until fluffy, about 2-3 minutes. Add the egg and vanilla and mix until fully combined.
With the mixer on low, add one-third of the buttermilk followed by one-third of the dry ingredients. Repeat two more times, finishing with the dry ingredients. Mix until the batter just comes together. Gently fold in the rhubarb with a rubber spatula.
Transfer the cake batter to the prepared pan and sprinkle the crumb mixture over the top by squeezing the mixture in your hand and scattering it evenly over the cake in "crumbs" that are no larger that ½ inch in diameter. Bake for 40-50 minutes or until the crumb topping is golden brown and a tester inserted in the center of the cake comes out clean. Cool to room temperature before slicing and serving.

Notes

Have leftover rhubarb? Freeze it! Rhubarb freezes really well. Simply chop it into ½ inch pieces and transfer it to a freezer bag or other tightly sealed freezer-safe container. It will keep nicely for 6-9 months and most recipes allow you to add frozen rhubarb strait to whatever it is that you are making without needing to defrost it first.

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