Rhubarb Crumble Traybake Cake 🍰🍂🌸
A wonderfully British bake combining tart rhubarb, soft sponge, and a buttery crumble top. Perfect for springtime teatimes or warmed through as a pud with a splash of custard!
Ingredients:
For the cake base:
🌾 Self-raising flour: 200g
🧈 Unsalted butter: 200g, softened
🍬 Caster sugar: 200g
🥚 Large eggs: 3
🧁 Vanilla extract: 1 tsp
🥛 Whole milk: 2 tbsp
🌸 Rhubarb: 300g, chopped into 2cm chunks
🍬 Demerara sugar: 1 tbsp (for topping)
For the crumble topping:
🌾 Plain flour: 75g
🧈 Unsalted butter: 50g, chilled and cubed
🍬 Light brown sugar: 50g
Method:
🔥 Preheat oven to 170°C (fan) and line a 20x30cm traybake tin.
🧁 Cream the butter and caster sugar until light and fluffy.
🥚 Beat in the eggs one at a time, then mix in the vanilla extract.
🌾 Fold in the flour and milk until just blended.
📦 Spread the batter evenly into the tin and level the top.
🌸 Scatter rhubarb pieces evenly across the batter.
For the crumble:
🥣 Rub butter into flour until it resembles breadcrumbs, then mix in the brown sugar.
🍰 Sprinkle crumble over the rhubarb and finish with a light dusting of demerara sugar.
🔥 Bake for 40–45 minutes until golden and a skewer comes out clean. Cool completely in the tin before slicing.
Serving Information:
⏱ Prep Time: 20 minutes
🔥 Baking Time: 45 minutes
🕰 Total Time: 1 hour 5 minutes
🍴 Servings: 12 squares
⚡ Calories: ~290 per slice
Tips:
🍨 Serve warm with custard or a scoop of vanilla ice cream for pudding.
🌰 Add chopped hazelnuts to the crumble for a bit of crunch.
🧊 Keeps well for a few days in an airtight tin — lovely with a cup of tea!
A tangy, crumbly classic with all the comfort of a country bake — simply lovely!