Roll n' Dough
Rhubarb Crumble Cake
A soft, citrusy yogurt cake filled with fresh rhubarb and topped with buttery crumble. The perfect spring dessert!
📝 Ingredients
Batter
- 210g all-purpose flour
- 30g cornstarch
- 2½ tsp baking powder
- ½ tsp salt
- 113g butter (room temperature)
- 52g vegetable oil
- 250g white sugar
- 1½ tbsp lemon zest (about 1½ lemons)
- 2 large eggs
- 165g plain yogurt (Greek or regular, unsweetened)
- 40g lemon juice (freshly squeezed)
- 1 tsp vanilla sugar
Crumble
- 100g sugar
- 100g cold butter
- 150g flour
Fruit
- 500g fresh rhubarb, chopped (about 1 cm pieces)
- 3–4 tbsp sugar (for macerating rhubarb)
👩🍳 Instructions
- Preheat oven to 180°C (or 170°C fan). Grease a 22 cm springform pan and line the bottom with parchment paper.
- Sprinkle chopped rhubarb with sugar and let sit for 20–30 minutes. Drain excess liquid before using.
- In a bowl, whisk flour, cornstarch, baking powder, and salt. Set aside.
- In another bowl, cream butter, oil, sugar, and lemon zest until light and fluffy (2–3 minutes).
- Add eggs one at a time, mixing well. Then mix in yogurt, lemon juice, and vanilla sugar.
- Fold dry ingredients into the wet mixture with a spatula until just combined.
- Gently fold in ⅔ of the rhubarb, pour batter into the prepared pan, and top with the remaining rhubarb.
- To make crumble: rub flour, sugar, and butter together until crumbly. Sprinkle over cake evenly.
- Bake for 35–45 minutes, covering with foil if it browns too quickly. Cool before serving.
🍽️ Recipe Notes
- Serves approximately 12 slices in a 22 cm springform
- Best enjoyed the day it’s baked, but keeps well for 2–3 days
