Easy Rhubarb Tray Bake with Crumb Topping
Looking for the perfect rhubarb dessert recipe? This easy rhubarb tray bake combines a soft vanilla sponge, tangy fresh rhubarb, and a buttery crumb topping for the ultimate spring and summer treat. It's simple to prepare and makes a wonderful dessert for family gatherings, afternoon coffee, or weekend baking. If you love seasonal baking, this rhubarb cake recipe is a must-try.
Ingredients
For the Cake Batter
200 g all-purpose flour
150 g sugar
150 g butter, softened
3 eggs
100 ml milk
10 g baking powder
1 tsp vanilla extract
Pinch of salt
For the Rhubarb Filling
400 g fresh rhubarb
2 tbsp sugar
1 tbsp potato starch or cornstarch
For the Crumb Topping
80 g cold butter
100 g all-purpose flour
60 g sugar
Instructions
Preparation
Preheat the oven to 175°C (350°F). Line a 20x30 cm baking pan with parchment paper.
Prepare the Rhubarb
Wash and cut the rhubarb into small pieces. Mix with sugar and starch and set aside.
Make the Batter
Cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
In a separate bowl, combine flour, baking powder, and salt.
Gradually add the dry ingredients and milk alternately until a smooth batter forms.
Make the Crumble Topping
Combine flour and sugar in a bowl.
Rub in the cold butter until crumbly.
Assemble
Spread the batter evenly into the prepared pan.
Scatter the rhubarb mixture over the batter.
Top with the crumble mixture.
Bake
Bake for 40–45 minutes or until golden brown and a toothpick inserted into the cake comes out clean.
Allow the cake to cool completely before slicing.
Tips for the Best Rhubarb Cake
Add extra sugar if your rhubarb is very tart.
Brown sugar can be used in the crumble topping for a richer flavor.
This cake tastes even better the next day.
Serve with whipped cream or vanilla ice cream for an extra special dessert.
Enjoy this delicious homemade rhubarb tray bake during rhubarb season and share it with family and friends.