Saturday, June 11, 2011

Rhubarb Crumb Cake

Rhubarb is a unique vegetable. Typically considered a vegetable, however in 1947 a New York court decided that since it was primarily used as a fruit, it would be counted as a fruit for the purposed os regulation. To me it looks like a pink peice of celery yet it has toxic leaves. You can usually find it early spring through mid summer.

My first memory of Rhubarb is from my Mom who would cook it in sugar with a bit of water until soft. We would eat it in a small bowl and enjoy the slight tartness. It was not until I was older that I realized there were so many variations of how to prepare rhubarb. One of rhubarb’s best companions is the beautiful and lush strawberry. From pies to jams, these two are a perfect marriage of complimentary flavors.

Recently I had one of my all hands on meetings with my team and thought it would be nice to bring a treat to everyone for the morning meeting. Found a recipe for rhubarb crumb bars on Martha Stewart’s site. After making, I realized it was much like a coffee cake than a bar cookie. All in all, simply delicious. I left the cake for the rest of the office and by 5pm, only crumbs were left on the plate.

Rhubarb Crumb Cake

(Adapted from Martha Stewart)


½ C. butter, melted
1 C. flour
½ C. packed dark-brown sugar
½ t. salt


1 pound rhubarb, cut into 1/2-inch pieces
1 T. dark-brown sugar
1 C. flour
1 t. baking powder
¼ t. salt
½ C + 2 T. butter, room temperature
1 C. confectioners' sugar
2 large eggs
2 t. pure vanilla extract


Preheat oven to 350 degrees. Spray with non-stick spray an 9-inch square baking pan.

Streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.

Cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.

Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Cut into 16 bars.


  1. I LOVE LOVE LOVE rhubarb and that looks beyond decadent. :)

  2. Your rhubarb streusel cake looks terrific!

  3. That looks delicious! I remember eating a lot of rhubarb as a kid but haven't had it recently. I think I might head over to the farmer's market this morning. :)

  4. I love this simple crumb cake with rhubarb, I would probably lick the crumbs off the plate;-)

  5. Oh what a lovely cake! I love the combination of flavours and textures. Can't wait to try this!

  6. Love rhubarb anything lately! This cake looks like it has the perfect light texture and the crumbs atop the sweet cake and tart rhubarb must be delicious!

  7. Dana would love this, Lisa. Well, me too, of course! His mom used to make rhubarb pie but I haven't been a good enough wifey to do the same. Will hang on to this recipe to encourage myself to finally make it happen!

    Have a great week!

  8. Thank you for stopping by my blog! Love the rhubarb coffee cake! Will try your recipe this weekend!

  9. Yum! No wonder there were only crumbs left - definitely going to pick up some rhubarb at the Farmer's Market this weekend =)

  10. Oh, what a fabulous crumb cake...I'm lamenting the lack of rhubarb left at the market because this one is calling my name...just delish!

  11. I am embarrassed to admit it, but I've never tried rhubarb! Crumb cakes though? Those I've tried again and again and always loved :) They are definitely a good vehicle for the first rhubarb recipe :)

  12. Hi Lisa! This is my first visit and thank you so much for stopping by my site. You have lovely website and oh this rhubarb crumb cake looks delicious!!! I love your photography too! Looking forward to come back. :-)

  13. Beautiful crumb cake. The slices of rhubarb give it such lovely color and I'm sure flavor. :)

  14. I've been looking for rhubarb all spring, my market is boring and I haven't been able to get out to a good farmers market. I think this is my favorite way I've seen it used so far. I hope you are enjoying the weather, flip flops are finally calling.

  15. I have rhubarb growing in my back yard. This is a great year for rhubarb, and I am keep harvesting. I have made pie and crisp, now wanted to make something else. Thank you for the post. I will make this.

  16. I think you know how much I adore rhubarb - and my favorite thing to make is a rhubarb cake. THIS is an absolute must bake for me, since it combines two of my favorite things, rhubarb and crumb cakes! Can't wait!


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