Rhubarb crumble tray-bake cake recipe – a delicious recipe with rhubarb, flour, butter, brown sugar, flour, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180C/gas mark 4 and butter a square tin or baking tray - you can line it with baking paper too if you wish.
2
Make the crumble topping by rubbing the butter into the flour until it resembles breadcrumbs, then add the sugar and mix well; set to one side.
3
Make the tray bake cake by placing all of the ingredients into a bowl and beating together until light and fluffy - adjust by adding more milk if the batter is too stiff.
4
Spoon the cake batter into the prepared tin or tray and then scatter the rhubarb pieces over the top, distributing them evenly, before spooning the crumble mixture over the top.
5
Bake for 40 to 45 minutes, or until the cake is well risen and golden brown.
6
Remove the tray bake from the oven and allow to cool before cutting into squares.
846
kcal
Calories
39
g
Fat
114
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 450 g (15.9oz) rhubarb, cut into chunks, 125 g (4.4oz) plain flour, 75 g (2.6oz) butter, 75 g (2.6oz) demerara or soft brown sugar, and more.
Yes, Rhubarb crumble tray-bake cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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