Strawberry Rhubarb Crumb Cake

    1 hour 25 minutes

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

    82 people made this

    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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    Reviews and Ratings
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    Reviews in English (106)


    There are three components to this cake - the filling, the topping and the cake itself, each as good as or better than the next. This cake is perfect and mouth-watering good in every way. I used fresh strawberries for the filling and added water to compensate, enough so as it cooked and thickened it was about the consistency of canned cherry pie filling (which, by the way, would also make a good filling for this cake). I also added a few drops of red food coloring to give it a good, rich red color. To tell the truth, I forgot to add the lemon juice but I'm glad I did, as there is plenty of tartness in the rhubarb. That filling is so good Hubs ate it on some vanilla ice cream as I was waiting for it to cool! The cake is rich, buttery and moist. Could there be any doubt with all that butter and buttermilk? Out of this world... And the topping, ohhh, the topping - buttery, sugary, and a little crunchy. You will not find a better coffee cake. And I don't mean just Strawberry Rhubarb Coffee Cake. I mean ANY coffee cake. Not at Starbucks. Not at Grandma's. Not anywhere. I will keep this cake in mind for the future and will love to try other fillings when strawberries or rhubarb aren't available. In the meantime, 'tis the season to make the most of strawberries and rhubarb and this is the perfect recipe for that.  -  22 Apr 2010  (Review from Allrecipes USA and Canada)


    This recipe is truly wonderful. The cake turns out high and fluffy, and the strawberry/rhubarb contrast is wonderful!  -  28 Apr 2006  (Review from Allrecipes USA and Canada)


    I've now made this cake threee times, because my dad keeps requesting it! I made mine in an angel food cake pan, and it turned out perfectly. The moist cake blends perfectly with the sweet filling. Love it!  -  15 Jul 2006  (Review from Allrecipes USA and Canada)