Quick Rhubarb Crumble Cake

5 from 7 votes
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 8 people
Calories 41 kcal


For the dough

  • 150 g Sugar
  • 200 g Butter (soft)
  • 200 g Flour
  • 1 pinch Salt
  • 3 Eggs
  • 2 tbsp Milk
  • 1 tsp Baking powder

For the sprinkles

  • 100 g Sugar
  • 150 g Butter (hard)
  • 200 g Flour
  • 1 packet Vanilla sugar


Prepare the rhubarb

  • Wash the rhubarb, cut the ends and cut into 1cm wide slices.

Making dough

  • For the dough, beat the butter, sugar and salt with the hand mixer until the sugar has dissolved. Stir in eggs and milk. Mix the flour and baking powder and stir in as well.

Make sprinkles

  • Put the flour, butter, sugar and vanilla sugar in a bowl and knead first with the dough hook of the hand mixer, then with your hands to form sprinkles.

Putting the cake together

  • Pour the dough into a greased springform pan (Ø 26 cm). Then spread the rhubarb pieces on top. Finally, put the crumble on the rhubarb and bake the cake for 50 minutes at 180 degrees. Good Appetite!


Serving: 100gCalories: 41kcalCarbohydrates: 10g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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