Dollop of Dough
Fluffy vanilla cake topped with fresh rhubarb and a buttery crumble.
Rhubarb crumb cake is a delicious Spring and Summer dessert! Soft vanilla cake is topped with fresh chopped rhubarb and a streusel crumble. It's perfect for picnics and other occasions.
Melted butter, granulated sugar, light or dark brown sugar, and all purpose flour.
Flour, sugar, baking powder, salt, butter, eggs, vanilla, buttermilk, chopped rhubarb, orange zest.
Make the crumble by whisking the butter, sugars, and flour together. Place in the refrigerator until ready to use.
To make the cake, give the dry ingredients a good mix and beat in the softened butter until the texture is sandy.
Add the eggs and vanilla. After that, stream in the buttermilk while the mixer runs on medium low.
Spread the batter into a square pan. Then sprinkle the chopped rhubarb and orange zest on top, not pressing it into the batter.
Generously sprinkle the crumble on top. Bake the cake at 350°F/180°C for 50 minutes until a toothpick inserted in the center comes out clean. Let it cool on a wire rack.
Slice, dust with powdered sugar, and enjoy! Want to make this recipe? Check out the full instructions at:
Lowkey recipes for unfussy foodies.