Strawberry Rhubarb Crumb Cake

Strawberry Rhubarb Crumb Cake


80 people made this

This is a nice and sweet fruity cake with strawberries and rhubarb. The crumb topping adds a little crunch.


Serves: 16 

  • Filling
  • 2/3 cup sugar
  • 1/3 cup cornflour
  • 2 cups chopped rhubarb
  • 300g frozen sliced strawberries, thawed
  • 2 tablespoons lemon juice
  • Cake
  • 3 cups (375g) plain flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarb soda
  • 250g cold butter or margarine
  • 2 eggs
  • 1 cup (250ml) buttermilk
  • 1 teaspoon vanilla essence
  • Topping
  • 3/4 cup sugar
  • 1/2 cup (60g) plain flour
  • 1/4 cup cold butter or margarine

Preparation:40min  ›  Cook:45min  ›  Ready in:1hour25min 

  1. Combine sugar and cornflour in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice and let cool.
  2. Preheat oven to 180 degrees C. Lightly grease a 20x30cm pan.
  3. Combine 3 cups flour, 1 cup sugar, baking powder and bicarb soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
  4. In a small bowl, combine 3/4 cup sugar and 1/2 cup flour and cut in butter until the mixture resembles coarse crumbs; sprinkle over the batter. Bake in preheated oven for 45 to 50 minutes or until golden brown. Cool on a wire rack.

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