Rhubarb Almond Crumb Cake



Posted 3 May 2022 (Last updated 3 May 2022)



Total Time

1hrs 45mins



Pretty pink slices of rhubarb suspended in a dense, moist, golden cake. Have a little slice for breakfast with a spoonful of crème fraîche. - Bob Vivant


  • Whole wheat flour icon
    Whole wheat flour2 tablespoons
  • Slivered almonds icon
    Slivered almonds2 tablespoons
  • Rolled oats icon
    Rolled oats2 tablespoons
  • Brown sugar icon
    Brown sugar50 g
  • Salt icon
    Salt¾ teaspoon
  • Unsalted butter icon
    Unsalted butter8 tablespoons
  • Egg icon
  • Granulated sugar icon
    Granulated sugar255 g
  • Almond extract icon
    Almond extract1 teaspoon
  • Whole wheat flour icon
    Whole wheat flour160 g
  • Rhubarb icon
    Rhubarb185 gchopped

  • 1. Pre-heat oven - 175°C / 350°F
  • 2. Grease a clean round pan
  • 3. Add whole wheat flour, slivered almonds, rolled oats, brown sugar, salt and unsalted butter to a clean small bowl
  • 4. Rub in until coarse crumbs form
  • 5. Add unsalted butter to a clean small glass bowl, melt in microwave then set aside
  • 6. Add egg, granulated sugar, salt and almond extract to a clean large mixing bowl
  • 7. Whisk until triples in volume - approx 5 min, high speed
  • 8. Add whole wheat flour and rhubarb whipped eggs
  • 9. Add melted butter and fold until just combined
  • 10. Pour batter into round pan
  • 11. Sprinkle cake with crumbs evenly
  • 12. Bake until golden brown - 1 hr 10 min, 175°C / 350°F
  • 13. Transfer round pan onto cooling rack

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