Every year, after a long cold winter, it brings me so much joy to see strawberries back in season. It means spring and warm weather are just around the corner. Plus a boat load of new recipe ideas always pop into my mind. This year I couldn’t stop thinking about pairing fresh strawberries with the beautiful pink stalks of rhubarb that I’ve been growing in the garden. And that’s how this Rhubarb and Strawberry Crumble Cake came about.

I like to think of this style of cake as a ‘casual’ one. Unlike a tiered cake or one with delicate ornate buttercream ruffles, this cake is unfussy and perfect for taking to a picnic, BBQ or afternoon tea. This recipe is based on a tried and tested one that I have loved for years. I’ve tried it with heaps of different fruit fillings like blueberry and peach. I can promise that it’s a crowd pleaser every single time.

This Rhubarb and Strawberry Crumble Cake has four components.

Each element has it’s place and they all work perfectly together. If you’ve never tried rhubarb and strawberries together, this is your sign to! 

The cake layer is light and flavoured with a hint of cinnamon. You probably have all the ingredients already in your pantry! The cake comes together really easily and is perfect for beginner bakers. It gives the perfect base for almost any fruit you wish to use. 

The fruit layer is where your real flavour comes from. I’ve been using this recipe as a base and changing up the fruit for a whole different cake every time. But I have to say I think this Rhubarb and Strawberry version might be the best one yet. It’s as simple as roughly chopping up some rhubarb and strawberries and scattering them in an even layer on top of the cake. 

The crumble layer is my personal favourite. I am a crumble girlie at heart. I love getting my hands dirty and seeing the different ingredients combine to form a buttery crumble that bakes up perfectly crunchy and golden. This time I kept it nut free but in the past I’ve added pistachios or pecans for added crunch. Sprinkle the crumble over the top of the rhubarb and strawberries, and then into the oven it goes!

And finally, the glaze. THE GLAZE!! This actually the first time I’ve served this cake with a glaze, and I think it was the stand out! Everybody loved it and added on borderline excessive amounts to their own slices. It’s very simple to make – just icing sugar, milk and vanilla bean paste. While it’s very sweet on it’s own, it seemed to balance the tart rhubarb in the cake perfectly.  

To recap… 

Rhubarb and Strawberry is a delicious combination.
This Crumble Cake is so delicious and versatile.
Save this recipe for the next time you need a ‘casual’ cake.
Change it up and try it with your favourite seasonal fruit.
And most importantly, the glaze is NOT optional!

Related Post: Strawberry Cake

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Rhubarb and Strawberry Crumble Cake

This Rhubarb and Strawberry Crumble Cake is a delicious, simple recipe perfect for picnics and afternoon tea. There are four delicious components – cake, fruit, crumble and an amazing glaze!

Course Afternoon Tea, Cake, Dessert

Keyword Afternoon Tea, Cake, Dessert, Spring, Summer

Servings 9

Ingredients

• 55 g butter softened
• ¾ cup sugar (150g)
• 1 egg
• 2 teaspoons vanilla extract
• 1 ½ cups plain flour (235g)
• 1 teaspoons baking powder
• ½ teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• ¼ cup milk
• ¼ cup pouring cream
• 250 g fresh strawberries, cut in halves or quarters
• 75 g fresh rhubarb, cut into 2-3cm pieces
• Icing sugar, to serve

Crumble

• ¼ cup sugar
• ¼ cup brown sugar
• 1/3 cup plain flour
• 1 teaspoon ground cinnamon
• 55 g butter softened

Glaze

• 1 1/2 cups icing sugar
• 1 teaspoon vanilla bean paste or extract
• 1-2 tablespoons milk

Instructions

1. Preheat the oven to 180°C (350°F). Grease a 20 x 20cm (8 x 8 inch) pan. Cream together the butter, sugar, egg and vanilla extract.

2. Combine flour, baking powder, salt and cinnamon in a medium bowl. In another bowl or jug, combine milk and cream. Add flour mixture to the butter in thirds, alternating with milk, starting and ending with flour. Pour batter into the pan. Top with a layer of strawberries, and then a layer of sliced rhubarb.

3. To make the crumble topping, combine the sugar, brown sugar, flour, cinnamon and butter. Rub butter into the mixture with your fingertips until a crumble forms. Sprinkle evenly over the strawberry rhubarb layer.
4. Bake for 30-40 minutes until crumble is golden brown and a skewer inserted into the cake comes out clean. Cool in the baking tin for 10 minutes before cutting into slices.
5. To make the glaze, sift the icing sugar into a medium bowl. Add the vanilla and milk 1 tablespoon at a time until the desired consistency is reached.
6. Serve the cake with a dusting of icing sugar, a drizzle of glaze and extra glaze on the side.