Seasons and Suppers · by Jennifer Maloney★ 5.0 (8)
Rhubarb Crumble Cake
NUTRITION · PER SERVING90M COOK
CAL 16%·PRO 13%
CARBS 29G36% OF CAL
3G FIBER17G OTHER9G TOTAL SUGAR
FAT 20G55% OF CAL
12G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cake with fresh rhubarb throughout and a delicious crumble topping. Tart and sweet with warm spices, perfect for a spring or summer dessert.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup + 2 Tbsp salted butter (at room temperature)
- 1 1/2 cups light brown sugar
- 2 teaspoons vanilla extract (or vanilla bean paste)
- 5 large eggs
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 3 cups rhubarb (fresh or frozen, diced)
- 7 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 Tablespoon light brown or white sugar (or white sugar)
At a glance
PER SERVING · TIME 90M
CAL 16%·PRO 13%
CARBS 29G36% OF CAL
3G FIBER17G OTHER9G TOTAL SUGAR
FAT 20G55% OF CAL
12G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 165mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 222mg
- Calcium
- 53mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 165MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.