Rhubarb Crumb Cake Rhubarb Crumb Cake

Author: Canadian Living

Loads of rhubarb make this fruity cake a teatime treat. If using frozen rhubarb, don't thaw it first.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: April 2007




In bowl, stir together flour, granulated and brown sugars and cinnamon. Using fingers, rub in butter, squeezing to form clumps. Set aside.

Cake: In bowl, toss rhubarb with 2 tbsp (25 mL) of the sugar; set aside.

In large bowl, beat butter with remaining sugar until combined; beat in eggs, 1 at a time. Beat in vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream to make thick smooth batter. Spread in parchment paper-lined or greased 9-inch (2.5 L) square metal cake pan.

Sprinkle with half of the sugar mixture. Cover with rhubarb. Sprinkle with remaining sugar mixture. Bake in centre of 350°F (180°C) oven until tester inserted in centre of cake comes out clean, about 1 hour and 15 minutes. (Make-ahead: Cover and set aside for up to 24 hours. Or remove from pan and overwrap in foil; freeze in airtight container for up to 2 weeks.)

Nutritional facts Per serving: about

  • Sodium 216 mg
  • Protein 4 g
  • Calories 296.0
  • Total fat 13 g
  • Cholesterol 62 mg
  • Saturated fat 8 g
  • Total carbohydrate 42 g


  • Iron 11.0
  • Folate 27.0
  • Calcium 6.0
  • Vitamin A 11.0
  • Vitamin C 3.0
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Rhubarb Crumb Cake