I’ve been in a nostalgic mood lately – maybe it’s Mercury Retrograde, or maybe it’s just one of those seasons where you naturally circle back to who you used to be. I’ve found myself revisiting old blog posts, re-reading the words I wrote many, many years ago. I first made this Rhubarb and Almond Crumble Cake almost 17 years ago to the day, in November of 2008. And what a time that was! I was about to graduate from college, squeezing baking sessions into any pocket of free time I could find. The kitchen was my happy place back then, and it still is now.

If I could talk to that younger version of me, I would tell her that she’s still sharing recipes… although her photography skills have definitely levelled up. She’s still a graphic designer (and possibly an even bigger typography nerd). And I’d tell her she’s still completely obsessed with rhubarb… so much so that she grows it in her garden now… and used it for this very cake!

I like to think of this Rhubarb and Almond Crumble Cake as an afternoon-tea kind of cake – a snacking cake, if you will. It’s unfussy, comforting and doesn’t need any frosting to be completely delicious! It’s also perfect with a cup of tea. 

The cake itself is easy to put together and not too sweet, with almond meal giving it a gorgeous texture. The crumble topping uses flaked almonds, which not only boost the almond flavour but also add the loveliest crunch once baked.

If you’ve been here a while you’ll know I’ve developed a thing for crumble cakes. This one was so good it kicked off a full on obsession! Since then there’s been strawberry rhubarb, peach, blueberry… and I’m not done yet. In my opinion, crumble cakes are the perfect way to show off seasonal fruit. I used 1½ cups of fresh rhubarb here, but feel free to add even more. Or mix the rhubarb with diced apple, berries, or whatever fruit you’re loving right now.

You can easily adjust the spices in this cake to suit whatever fruit you’re using. Cinnamon is a classic that works with almost everything. Cardamom, ginger, or a little citrus zest are all beautiful options too. And if you’re feeling a bit creative, try adding a teaspoon of finely ground Earl Grey tea to the batter. It brings a subtle floral note that pairs so well with rhubarb, but also with many other fruits too.

This time I took a small liberty and added a glaze, which the original recipe didn’t include. Honestly, it was the right decision! I flavoured the glaze with a little rhubarb cooking liquid, which gives it a soft pink colour and a subtle extra layer of flavour. Just whisk it into icing sugar and drizzle over the top. It looks so pretty once it sets, a barely blushing shade of pink.

This cake is perfect for afternoon tea, sharing with friends, or just keeping on the counter for snacking. It holds up wonderfully at room temperature for a few days. It also freezes well if you want to stash a slice or two away for later. Serve it warm with ice cream or custard or at room temperature with a cup of tea. It’s even good straight from the fridge!

It was such a joy to revisit this cake and capture some beautiful new photos. It felt even more special to use rhubarb grown in my own garden, and it reminded me why I’ve loved this recipe for so many years. I can’t wait to see what crumble cake I bake next – stay tuned! If you give this recipe a try please leave me a comment below or tag me on Instagram! I always love to see what you make!

Related Post: Cherry Pie Crumble Bars

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Rhubarb Almond Crumble Cake

This Rhubarb and Almond Crumble Cake is tender, lightly sweet and topped with a crunchy almond crumble and pretty pale pink glaze! It’s perfect for afternoon tea and sharing with friends.

Course Afternoon Tea, Cake

Keyword Afternoon Tea, Cake, Crumble, Rhubarb, Spring

Prep Time 30 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 50 minutes

Servings 8

Ingredients

• 125 g butter, softened
• 1 cup raw sugar (230g)
• 3 eggs
• 1 ½ cups plain flour (230g)
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ¾ cup almond meal (85g)
• ¾ cup milk (190g)
• 1 ½ teaspoons vanilla extract
• 11/2 cup rhubarb, sliced into 2cm lengths (175g)

Crumble Topping

• 80 g butter
• ½ cup plain flour (75g)
• 1/2 teaspoon cinnamon
• ½ cup raw sugar (105g)
• ¼ cup flaked almonds (25g)

Glaze

• 2 stalks rhubarb, sliced into 2cm lengths
• 1-2 tablespoons water
• 1 1/2 cups icing sugar (205g)

Instructions

1. Preheat your oven to 180°C. Grease and line a 20cm springform cake tin.
2. In an electric mixer, cream butter and sugar until soft and creamy. Add the vanilla and then the eggs one at a time, beating until fully incorporated after each addition.
3. Sift flour, baking powder and cinnamon into egg mixture. Beat until just combined. Do not over-mix.
4. Add the milk and mix to just combine, then sift in the almond meal and fold through gently until just combined.
5. Spoon mixture into the prepared cake tin, then scatter the sliced rhubarb over the top.
6. To make the crumble topping, rub butter, flour, cinnamon and sugar using your fingertips until the mixture looks like coarse breadcrumbs. Stir though almonds gently. Scatter topping over rhubarb.
7. Bake for 1 hour and 15 minutes or until a skewer inserted into the center of the cake comes out clean. Allow cake to cool for 10 minutes before removing from the tin.
8. To make the glaze, combine the rhubarb and water in a small saucepan over low heat and cook with a lid on until the rhubarb is soft and has expelled most of its liquid. Strain the liquid through a small sieve. Combine the rhubarb liquid with the icing sugar and mix until you have a slightly runny glaze consistency.
9. Drizzle the glaze over the cooled cake and serve in slices, with double cream or mascarpone if desired.

Recipe Notes

Adapted from Home Beautiful magazine