Rhubarb Sour Cream Crumble Cake

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Prep 25minBake 1hr 5min-1hr 10minMakes 10-12 serves

Every cake I make regularly has a history, this one included. On its first outing at a girls' weekend away it just kept on giving - dessert one night, afternoon tea the next day, morning tea the next. By the end of the weekend I thought everyone would have had enough, but they all wanted the recipe!


  • Melted butter, to grease
  • 185g (1¼ cups) self-raising flour
  • 165g (⅔ cup) raw caster sugar, plus 1 tablespoon extra
  • 125g butter, at room temperature, cubed
  • 85g (80ml / ⅓ cup) sour cream
  • 2 eggs, at room temperature
  • 1½ teaspoons natural vanilla extract or essence
  • 250g trimmed rhubarb, washed and cut into 4cm lengths
  • Icing sugar, to dust
  • Softly whipped cream or ice cream, to serve (optional)

Crumble topping

  • 35g (¼ cup) plain flour
  • 55g (¼ cup) raw or brown sugar
  • 1 teaspoon ground cinnamon
  • 60g chilled butter, cubed
  • 50g (½ cup) flaked almonds


  1. Preheat oven to 170°C (150°C fan-forced). Grease a 22cm (base measurement) springform cake tin with melted butter and line the base with baking paper (see Baker's Tips).
  2. To make the crumble topping, put the flour, sugar and cinnamon in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the almonds. Cover and put in the fridge while making the cake.
  3. Place the flour, raw caster sugar, butter, sour cream, eggs and vanilla in a large bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon.
  4. Toss the rhubarb pieces with the extra raw caster sugar. Scatter evenly over the top of the cake and then press gently into the batter. Sprinkle with the crumble topping to cover.
  5. Bake in preheated oven for 1 hour 5 minutes - 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Leave the cake to stand in the tin for 5 minutes before removing the side of the tin and transferring the cake, still on the base of the tin, to a wire rack. Serve warm or at room temperature, on its own or with by cream or ice-cream.

Baker's Tips:

  • To line a spring-form cake tin, tear off a square of baking paper about 10cm larger than the tin, release the outside of the tin, place the paper over the base and then clamp the side of the tin around the base to hold the paper in place. Easy!
  • This cake will keep in an airtight container at room temperature for up to 3 days.

Recipe and image from BakeClass by Anneka Manning (Murdoch Books).

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