Rhubarb Raspberry Crumb Cake

Soft sour cream cake topped with raspberries, rhubarb compote, and a buttery streusel, this Rhubarb Raspberry Crumb Cake is the perfect spring brunch cake.

What is streusel?

Streusel is similar to the crumb topping you would find on a coffee cake but it is usually a bit thicker and slightly less crumbly. Almost like sugar cookie dough that gets crumbled on top and bakes into little crunchy crumbly bits. Streusel is simply made from flour, sugar, butter, and vanilla – of course you can add salt and/or lemon zest for a little extra flavor!

What can I use instead of Rhubarb

If you don’t have access to rhubarb I recommend cooking down a mixture of peaches (white peaches are ideal) and raspberries into a thick compote. Start with about half the sugar because the peaches aren’t as tart as the rhubarb. If you don’t have forced rhubarb aka the super pink one, I would make this compote. It includes raspberries to create that beautiful pink color! Alternatively you can just cook down raspberries in addition to the uncooked raspberries!

Can I make this crumb cake in advance?

Yes! This cake is delicious warm from the oven (it does need to cool a bit first to hold together) but you can also make it the day before, let it come to room temp and cover the top with a sheet of plastic wrap. If you want to make it a few days in advance, transfer it to an airtight container and store it in the fridge; just be sure to let it warm up or come to room temperature before serving it.

Tips for making Rhubarb Raspberry Crumb Cake

• If you don’t have access to rhubarb I recommend cooking down a mixture of peaches and raspberries. White peaches are ideal and start with about half the sugar. Alternatively using just raspberries will work too!
• If you don’t have forced rhubarb aka the super pink one, I would make this compote. It includes raspberries to create that beautiful pink color!
• Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter.
• I recommend using this 9″x9″ square pan from USA pan because it’s non-stick, and the sides are nice and tall. If you want to be able to lift the whole cake out, I recommend adding in a rectangle of brown parchment paper that reaches from one side to the other to use as a sort of sling.
• This cake can be difficult to tell when it is finished baking, but you’ll know it’s done when the streusel on the edges is golden brown and there isn’t MUCH of a wobble left on the cake. It’s ok if it still wobbles a little bit though.
• Let the cake cool for at least 15-20 minutes before slicing and serving.

Additional Breakfast Cakes to try!

• Raspberry Almond Coffee Cake
• Apricot Raspberry Coffee Cake
• Red Currant Cake

Ingredients for Rhubarb Raspberry Crumb Cake

• Sour Cream: Sour cream is used in the cake to make it nice and fluffy but full fat greek yogurt will work too!
• Sugar: White granulated sugar is used in the streusel and cake batter.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of all of the elements.
• Salt: Fine sea salt helps balance out all of the sweetness in the cake and enhances the flavors.
• All Purpose Flour: Any all purpose flour will work for this cake, I use King Arthur all-purpose flour! The flour is used in both the cake batter and the struesel.
• Butter: Butter adds moisture and richness to this cake and to the streusel layer. I use salted butter but you could use unsalted too for this cake.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Eggs: I use standard large eggs from the store, make sure they are at room temperature.
• Rhubarb: Forced (aka the super pretty pink kind) or regular rhubarb work! If using regular rhubarb I recommend making this compote with rhubarb and raspberries instead to maintain the pink color!
• Raspberries: Fresh or frozen raspberries will work!

How to make Rhubarb Raspberry Crumb Cake?

Rhubarb Compote

• Rinse and chop the ends off of the rhubarb stalks. Chop the rhubarb into 1″ chunks and add them into a medium pot.
• Pour in the sugar and then add in the water.
• Place over medium low heat and cover with a lid. Cook covered for about 5 minutes or until the mixture starts to bubble. The lid on will keep the rhubarb from burning.
• Once it starts to bubble, remove the lid and continue to cook, for about 10 minutes until you are left with a thick syrupy type of sauce.
• Pour the compote into a large shallow bowl and leave to cool to room temperature. Use same day or store covered in the fridge until you’re ready to use it.

Make the Streusel

• In a medium bowl add in the soft butter, sugar, salt and vanilla. Use a fork to stir together until smooth.
• Pour in the flour and use the fork to rub the flour into the butter mixture until fully combined.

Cake Batter

• Preheat the oven to 350 F and place a rack in the center.
• In a medium bowl add in the sugar and lemon zest, rub the zest into sugar until fragrant. Then add in the flour, baking soda, baking powder, and salt and whisk to combine.
• Add in the butter, sour cream, eggs, and vanilla.
• Use a mixer to mix the ingredients first on medium low until 90% combined.
• Use a flat rubber spatula scrape the bottom and edges of the bowl and finish mixing the wet and dry ingredients together.
• If not using a non-stick pan, spray the cake pan with your baking spray and line with a rectangle of parchment that is 15″ x 8″ from one side to another. Pour in the cake batter.
• Smooth out the cake with a rubber spatula.

Assemble and Bake the Cake

• Pour the fresh or frozen raspberries over the surface of the cake in an even layer. Feel free to press them in slightly to the cake.
• Then spoon the cooled rhubarb compote over the raspberries and spread it into an even layer.
• Clump the streusel and sprinkle it over the fruit layer.
• Place the cake into the preheated oven and bake for 30 minutes. Rotate the cake 180 degrees and bake for 30 more minutes.
• The cake will be done when the streusel is golden brown and the cake only has a very slight or no wobble.
• Once baked, remove from the oven and leave to cool for at least 15-20 minutes on a wire rack. Run a knife along the edge between the cake and the pan. Then either lift the cake out with the parchment or slice the cake while it’s still in the pan.

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