Hi all! Let’s celebrate rhubarb season with a delicious rhubarb crumble sheet cake.
Taste and Occasion
This rhubarb crumble sheet cake is a perfect spring treat. The tart, refreshing rhubarb pairs beautifully with a moist, tender sponge and a crunchy almond crumble. It’s simple, comforting, and one of our favorite seasonal cakes.
Ingredients
This recipe uses straightforward components: a basic sponge, a crumble topping, and fresh rhubarb. The result is anything but boring—grandma’s rhubarb sheet cake melts in your mouth with a gentle almond aroma. If you prefer a stronger almond flavor, try the variation using Amaretti for the crumble.
You can prepare the cake a day ahead; it stays wonderfully moist and fresh.
How to Make the Rhubarb Crumble Sheet Cake
Start by making the crumble topping: rub the cold, finely chopped butter together with the flour, ground almonds and sugar until you have coarse crumbs. Chill the crumble in the refrigerator while you prepare the rest.
Wash, peel and trim the rhubarb stalks, then cut them into roughly 1–2 cm (0.4–0.8 in) pieces. Line a baking sheet with paper or grease and lightly flour it. Preheat the oven to 350°F (175°C).
For the sponge, beat the soft butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Fold the flour combined with baking powder and a pinch of salt into the batter, alternating with the milk, until the batter falls slowly from the spoon.
Spread the batter evenly on the prepared baking sheet. Press the rhubarb pieces gently into the dough, sprinkle the chilled crumble evenly on top, and bake for about 40–45 minutes, until the crumble is golden and a skewer inserted into the sponge comes out clean or with a few moist crumbs.
Top Tip
Rhubarb season is short—don’t wait too long to try this cake. It’s quick to make and perfect for sharing while rhubarb is at its peak.
Recipe Card
Rhubarb Crumble Sheet Cake
25
40
Equipment
-
Baking Sheet
Ingredients
For the crumble
- 125 grams cold butter, in pieces (⅔ cup)
- 125 grams all-purpose flour (1 cup)
- 80 grams ground almonds (¾ cup) — Amaretti alternative in notes
- 70 grams sugar (⅓ cup)
For topping
- 700 grams rhubarb (about 5 ¾ cups)
For the dough
- 250 grams butter, soft (1 cup)
- 180 grams sugar (1 cup)
- 4 eggs, medium
- 400 grams all-purpose flour (3 ¼ cups)
- 2 teaspoons baking powder
- 1 pinch salt
- 120 milliliters milk (½ cup), coarse
Instructions
-
Prepare the crumble by kneading the cold, finely chopped butter with the flour, ground almonds and sugar until coarse crumbs form. Chill in the refrigerator.
-
Clean, wash and peel the rhubarb, then cut into 1–2 cm pieces. Line a baking sheet with parchment or grease and dust with flour. Preheat oven to 350°F (175°C).
-
Beat the soft butter with the sugar until fluffy. Add eggs one at a time. Fold in the flour mixed with baking powder and salt, alternating with the milk, until the batter falls slowly from a spoon.
-
Spread the batter on the prepared sheet, press the rhubarb into the dough, sprinkle the chilled crumble on top, and bake for 40–45 minutes. Allow to cool slightly before serving.
Notes
- Alternative with Amaretti: For an almond-rich twist, replace the ground almonds and sugar in the crumble with 80 grams of soft Amarettini, coarsely crumbled, and 30 grams of vanilla sugar.
Ingredient substitutions
Variations
For a different flavor, crumble Amarettini (soft Italian amaretti) into the crumble instead of ground almonds. The Amaretti add a marzipan-like aroma that pairs wonderfully with rhubarb. If you prefer the classic, stick with the almond crumble.
If you enjoy rhubarb desserts, try other seasonal recipes during rhubarb season for more inspiration.