Rhubarb Crunch Cake
Indulge in the perfect blend of tangy, sweet, and crumbly with this irresistible Rhubarb Crunch Cake. Featuring a luscious layer of tart rhubarb sweetened with sugar, this dessert is topped with a soft, buttery vanilla cake and crowned with a golden-brown oat and brown sugar streusel. Easy to prepare in just 20 minutes, this homemade favorite is baked to perfection in under an hour, making it the ideal recipe for spring gatherings or cozy evenings. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert experience that’s as comforting as it is delicious. Perfect for showcasing seasonal rhubarb, this cake is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 cups rhubarb (chopped into 1/2-inch pieces)
- 1 cup granulated sugar (for rhubarb layer)
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cup granulated sugar (for cake batter)
- 2 items large eggs
- 1.5 teaspoons vanilla extract
- 0.75 cups whole milk
- 0.75 cups brown sugar (lightly packed, for topping)
- 0.5 cups old-fashioned oats
- 0.25 cups unsalted butter (melted, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Spread the chopped rhubarb evenly across the bottom of the prepared baking dish. Sprinkle 1 cup of granulated sugar over the rhubarb and set aside.
In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together until light and fluffy. This will take about 2-3 minutes with an electric mixer.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, taking care not to overmix.
Pour the batter over the rhubarb and sugar in the baking dish, spreading it evenly to cover the rhubarb.
In a small bowl, combine the brown sugar, oats, and melted butter to form a crumbly topping. Sprinkle this mixture evenly over the cake batter.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and let it cool on a wire rack for at least 20 minutes before serving. This allows the juices from the rhubarb to settle and the flavors to meld.
Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 1570 mg | 68% | |
| Total Carbohydrate | 820.2 g | 298% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 631.2 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 972 mg | 75% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2771 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
