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Rhubarb streusel traybake recipe

Rhubarb streusel traybake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Rhubarb cake

An easy cake with rhubarb that is also great to bring to parties or large gatherings.

3 people made this

IngredientsServes: 16

  • 550g plain flour
  • 2 teaspoons baking powder
  • 280g caster sugar
  • 4 teaspoons vanilla sugar
  • 250g butter, softened
  • 2 egg yolks
  • 1 orange, juiced
  • 2 pinches salt
  • 700g rhubarb

MethodPrep:30min ›Cook:45min ›Ready in:1hr15min

  1. Trim and peel rhubarb if necessary. Cut into bite size pieces.
  2. Grease a baking tray or line with greaseproof paper. Preheat your oven to 190 C / Gas 5.
  3. Mix all ingredients except the rhubarb in a large bowl. Evenly spread 2/3 of it on the baking tray and gently press it flat.
  4. Evenly top with rhubarb. Crumble the remaining mixture and scatter over rhubarb.
  5. Bake in the preheated oven till lightly browned, about 45 minutes.


You can also use apricots instead of rhubarb.

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Reviews & ratingsAverage global rating:(5)

  • Nonstick cooking spray
  • 1 ¾ cups regular rolled oats
  • ¾ cup whole-wheat pastry flour or whole-wheat flour
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar (see Tip)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup buttermilk
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 cup finely chopped rhubarb
  • 1 tablespoon packed brown sugar (see Tip)
  • ½ teaspoon ground cinnamon
  • ¼ cup chopped walnuts

Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups coat paper cups with cooking spray. Or coat muffin cups with cooking spray.

Place 3/4 cup of the oats in a food processor cover and process until ground. Transfer to a large bowl. Stir in another 3/4 cup of the oats and the next six ingredients (through salt). Make a well in center of flour mixture.

In a medium bowl combine the next four ingredients (through vanilla). Stir in rhubarb. Add rhubarb mixture all at once to flour mixture stir just until moistened (batter should be slightly lumpy). Spoon into prepared muffin cups, filling each about three-fourths full.

For streusel topping, in a small bowl stir together the 1 tablespoon brown sugar and cinnamon. Stir in the remaining 1/4 cup oats and the walnuts. Sprinkle over batter in muffin cups.

Bake 20 to 22 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

Tips: If using a sugar substitute for the muffins, we recommend Splenda(R) Brown Sugar Blend. Follow package directions to use 1/2 cup equivalent. Nutrition Per Serving with Substitute: Same as below, except 166 cal, 25 g carb. (6 g sugars).

In Season: Easy Rhubarb Traybake

I made this rhubarb traybake in super-quick time and snapped a very quick photo on my iPhone – not thinking a great deal of it since I make it so often. The cake batter is made to a recipe given to me by my mother (on most occasions, over the phone) but this time I’ve made the effort to write it down and share it. It’s the kind of traybake that is so simple to make and can be adapted to use any fruit in season. I often add stewed apples with cinnamon, or ripe pears and you can even use berries or at a push, tinned fruit. Using vegetable oil or very light and mild olive oil and yogurt keeps this cake lovely and moist – it is perfect with a cup of tea!

We are getting to the end of forced rhubarb season now, generally available from January to April. It is grown indoors, in almost total darkness and is harvested by hand in candlelight. The rhubarb is covered and pink shoots begin to appear as the rhubarb tries to grow and find light. It sounds very strange, but the method was developed so that dessert fruit would be available when other seasonal fruits were not available. British rhubarb tends to be grown in West Yorkshire and forced rhubarb tends to be sweet and delicate. From around April onwards, you will more likely be able to find outdoor rhubarb, which is slightly tougher and may need more sweetening. Interestingly, although rhubarb is botanically a vegetable, it is considered to be a fruit because it is most often used in desserts. Rhubarb leaves are toxic, so if your rhubarb is from the garden, wash your rhubarb well and throw away any leaves rather than composting them.

My mum uses a highball tumbler glass to measure when baking rather than scales, which in fact, holds the same weight/volume as American cups. I have converted the recipe into grams, below.

I’m sending this recipe across to Nazima of Working London Mummy who is hosting this month’s One Ingredient Cooking Challenge – Rhubarb. Laura from How to Cook Good Food will be hosting this in May. I’m also linking up to April’s Simple and in Season here on Fabulicious Food! There are still a few days to enter your easy, seasonal recipes.

Rhubarb streusel traybake recipe - Recipes

Rhubarb has been one of my favorites for ages when it comes to baking. These red and green stalks are just great for all kinds of bakes. The flavor of rhubarb isn’t necessarily something everybody likes, but I really love this sweet and sour combination. With this little “Best of Rhubarb” list I would like to show you all the things you can do with this veggie – besides a simple rhubarb compote and rhubarb cakes there is a lot more deliciousness waiting for you! )

The Best Rhubarb Recipes | Bake to the roots

1. Rhubarb Compote with Vanilla Sauce & Streusel

Let’s start with a classic recipe: Rhubarb Compote is probably the easiest way to quickly get a delicious dessert with rhubarb on the table. Cut the rhubarb into small pieces, add sugar and a little bit of vanilla or lemon juice and bring everything to a boil – that’s all you have to do. Super easy. The compote is delicious on its own, but gets even better really homemade vanilla sauce and maybe some crunchy streusel on top. What do you think?

Rhubarb Compote with Vanilla Sauce and Streusel | Bake to the roots

2. No-Bake Biscoff Cheesecake with Roasted Rhubarb Topping

While we’re on the subject of rhubarb compote, we might as well take a look at some roasted rhubarb. It’s a similar concept where you get cooked rhubarb, except that you will still have individual pieces instead of a compote with a lot of liquid/sauce. If you want the rhubarb pieces to be a little more recognizable in your dessert, this is the way to go. When boiled down, the rhubarb loses consistency very quickly and turns into a mushy mess. Roasted rhubarb looks really good on a no-bake cheesecake, for example…. you should definitely give it a try!

No-Bake Roasted Rhubarb Biscoff Cheesecake | Bake to the roots

3. Rhubarb Almond Cake

A very classic and popular bake: Almond Rhubarb Cake. The combination of rhubarb and almond is a match made in heaven – there is no better way to say it ) The flavors of the almonds and the rhubarb complement each other really well. I can’t really say why but it’s a fact. There is one thing you have to be careful though – if you use almond extract use it in small amounts. The flavors can flip to artificial and not so nice quite quickly if you use too much fake almond flavor P

Almond Rhubarb Cake | Bake to the roots

4. Traybake with Rhubarb

Another classic bake with rhubarb: a rhubarb cake traybake! If you are ever in need to feed a large crowd (let’s hope that will happen again one day) I definitely recommend this delicious traybake. It’s easy to prepare and stays nice and fresh for quite a while. You can customize the cake easily by replacing the almonds with streusel – or use streusel and almonds. “More is more” in this case P

Rhabarberkuchen vom Blech | Bake to the roots

5. Rhubarb Raspberry Cookies

Cakes, Cakes, Cakes – did you know you can also bake delicious cookies with rhubarb? Oh yes. These Rhubarb Raspberry Cookies are so good! They’re definitely not the prettiest cookies, but the flavors are just mind-blowingly delicious! If you like the combination of rhubarb and raspberries and are also into cookies you might want to give it a try – I can definitely recommend these cookies!

Rhubarb Raspberry Cookies | Bake to the roots

6. Rhubarb Strawberry Tiramisu

Rhubarb Tiramisu is basically a combination of good old rhubarb compote with the cream of a classic Tiramisu. Nice and fresh and incredibly delicious. If you like the Italian classic, I highly recommend this modified version. Sweet and sour compote meets creamy mascarpone cream and ladyfingers …. a dream come true!

Rhabarber Erdbeere Tiramisu | Bake to the roots

7. Rhubarb Strawberry Pudding Streusel Cake

Alright. Let’s take it up a notch! The name of this bake alone makes me drool every time ) Rhubarb Strawberry Pudding Streusel Cake – isn’t that a dream come true? The combination of all of these components is just fab. Creamy pudding/custard filling with a layer of rhubarb on top, finished with a crunchy streusel topping. What more could you ask for? The perfect candidate for the rhubarb season!

Rhabarber Erdbeere Pudding Streuselkuchen | Bake to the roots

8. Rhubarb Strawberry Almond Swirl Bread

If you like it a little fancier, you should definitely try this Swirl Bread with Rhubarb and Strawberries. It’s the perfect bake for your next Sunday brunch or breakfast. This fluffy yeast bread is definitely an eye-catcher! The bread needs a bit more attention than some plain rhubarb compote when preparing, but it’s definitely worth the extra effort! You can eat the bread as it is or use it as a base for sweet spreads like a babka, for example.

Rhubarb Strawberry Almond Swirl Bread | Bake to the roots

9. Classic Rhubarb Pie

There is no way to get more rhubarb into one bake. This Classic Rhubarb Pie is packed with this sweet and sour stalks. If you’re into classic American pies, you’ll definitely get your money’s worth here. A crispy base with a generous, sweet ‘n’ sour rhubarb filling and the classic lattice topping makes this pie the perfect sweet treat for your next sunny spring day.

Classic Rhubarb Pie | Bake to the roots

10. Danish Rhubarb Horns

In these Danish Rhubarb Horns, the rhubarb only plays a minor role– I have to admit that quite frankly. If you want the full “rhubarb experience”, loads of filling, and everything, I recommend taking a look at one of the other recipes here on this list. The star of this show here is the croissant dough – flaky and airy as you want it to be for a good croissant. Unfortunately, there is never enough room for the filling in a bake like that P

Danish Rhubarb Horns | Bake to the roots

11. Rhubarb Lattice Frangipane

Here we go again – almond and rhubarb combined. The combination of these two is just so good! This Frangipane with Rhubarb Lattice is more than just a delicious cake – this frangipane is also pretty much a DIY project ) The rhubarb lattice on top is, unfortunately, quite some work and has brought me personally several times to the brink of despair (can you say that in English?). I almost had a nervous breakdown – better? P Decorating the frangipane takes time and you need to be patient, but definitely worth the extra effort if you do it for the first time. The second time you do this cake it’s probably only because someone asked you to do it and you love that person so much and you could not say “no” P

Rhabarber Frangipane | Bake to the roots

12. Rhubarb Strawberry Pie

Rhubarb and strawberries are the perfect combo for me. Both red, both delicious, and together they complement each really nicely! That’s why this Strawberry & Rhubarb Pie tastes so delicious! If you want to bake the pie off-season you can do that easily by freezing the rhubarb while in season and use it together with fresh strawberries whenever you are in the mood. Even in winter. You can also freeze the strawberries, but they are normally available for longer… Anyway – it’s always a good idea to keep some rhubarb frozen for the months of the year you can’t buy it in stores )

Strawberry Rhubarb Pie | Bake to the roots

13. Rhubarb Vanilla Scones

Alright. One of my absolute favorite rhubarb recipes is definitely this one here for Rhubarb Vanilla Scones. Absolutely delicious and super easy to prepare. Lik all scones I guess. The dough always looks and feels quite messy but the result is always very nice. I never had any problems with scones… one of my fool-proof bakes! )

Rhubarb Vanilla Scones | Bake to the roots

14. Rhubarb Raspberry Meringue Cake

Last but not least. How about a nice big Rhubarb Raspberry Meringue Cake?! This cake is a beast. It is huge, takes some time to prepare but is a total showstopper I think. It looks very rich but is actually quite light because of the meringue and the whipped cream. By “light” I mean airy and fluffy and not light in calories. Sorry P Definitely my recommendation if you want to impress your guests with a delicious treat!

Rhubarb Raspberry Meringue Cake | Bake to the roots

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Rhubarb and Raspberry Flan with Streusel topping – Guest Chef in Belleau Kitchen

as all of my regular readers will know, my mum is a big influence on my cooking and food world in general… nearly all the recipes I forward to you are from her, or adaptations of recipes she has cooked for years and adapted herself… so it’s with great pleasure that I welcome my mum as a guest chef in Belleau Kitchen.

but what to cook… eh mum? well, mum’s a dab hand at pastry, anything pastry, savoury or sweet… very often she’ll make double amounts of pastry and freeze some, so some kind of tart was called for and as it happens Tracey’s rhubarb is on the rise again and this second crop have wielded some gorgeous pink stalks… perfect for a Rhubarb and Raspberry Flan with Streusel topping.

if you’ve never cooked with them before rhubarb and raspberries make excellent bedfellows, the tartness of the rhubarb is complimented by the sharp sweetness of the the raspberries… a little tart with a little sweetie… naughty! No sugar is used here as the jam and topping make it sweet enough…

for the pastry:
8oz Flour
4oz Butter (we used Flora buttery)
1 dessert spoon of sugar
1 beaten egg

for the flan:
rhubarb cut into small chunks
a punnet of raspberries
some jam (we used raspberry but any jam will do)

for the streusel topping:
4oz flour
2oz butter
2oz demarera sugar
lots of cinnamon

1. crumble the butter into the flour, add the sugar and mix, then the egg and a drop of water and bring together into a dough – refrigerate for 30mins
2. pull off 2/3rds of the pastry and roll it out to as thin as humanly possible (you may need to ask your mum to help…) and line a flan dish

3. spread the un-cooked pastry base with jam

4. pack the flan with fruit
5. make the streusel topping by crumbling it all together and then sprinkle evenly onto flan
6. bake on 190c for about 30mins or until topping goes golden

Now, you should (if you’re my mother, or anything like her) have enough pastry left over to make these fabulous Strudel Biscuits… they came from mum’s mum (grandma Jennie) who used to just make them from a new ball of dough but they seem the perfect thing to do with left-over straggles.

1. roll out the dough into a rectangular shape

2. spread with jam (mum insists on Apricot jam but we only had raspberry…)

3. sprinkle with raisins or sultanas and nuts

4. roll up the pastry long ways (again, very tricky, you may need your mum to help…)
5. cut into little segments and lay out on a baking tray, brush with milk and sprinkle with cinnamon and sugar
6. bake on 190c for about 15mins or until golden

so, how about that from my guest chef…. 2 dishes for the price of one… thanks Mum x

…and best of all, now that mum has got in on the action, The Viking wants his turn and will be cooking something fabulous tomorrow night… lucky me!

Rhubarb And Redcurrant Jam

Don’t stop reading because you think this jam is going to take too long and be too complicated to make Read on and you’ll see it takes less than 30 mins to make including chopping. It really is a doddle to make and tastes so much better than anything you can buy!

I have been flat out in the garden trying to get everything planted so there are lots of veggies to eat in the next few months we’ll, that is, if things go well There hasn’t been much to harvest in this bit of the year known as the hungry gap but things are changing

What there has been though is lots of rhubarb so I’ve been making lots with that Apart from crumble I’ve previously posted recipes for Rhubarb and Orange Streusel Cake and Rhubarb and Ginger Queen of Puddings so I thought I’d put in some recipes that preserve rhubarb (it does freeze beautifully in chunks too) for when you have to stop picking it at the end of June. So I am posting this recipe on jam and will add posts for rhubarb gin and rhubarb cordial shortly.

This jam is quick, easy and the result is a wonderful fruity jam that is one of my favourites. It uses rhubarb and frozen redcurrants that if you are a gardener you will no doubt still have lurking in your freezer! You can but them too or just wait for the next harvest in June. You can swap out the redcurrants for black currants if you have those instead.

I love this on toast, croissants, scones and as the filling for a Victoria Sponge. It’s good drizzled on yoghurt too or churn up a jar with thick Greek or coconut yoghurt for one of the best fro yo you’ve tasted

Make sure the fruit is soft from the initial simmering as it won’t go any softer once you add the sugar

This is a traditional jam but if you want to use less sugar you can though it won’t keep as long and you may want to keep it in the fridge.

To sterilise jars just put the clean jars and lids in a preheated oven for 5 mins before turning oven off Leave in there until you are ready to jar

Tag Archives: rhubarb and redcurrant jam

Don’t stop reading because you think this jam is going to take too long and be too complicated to make Read on and you’ll see it takes less than 30 mins to make including chopping. It really is a doddle to make and tastes so much better than anything you can buy!

I have been flat out in the garden trying to get everything planted so there are lots of veggies to eat in the next few months we’ll, that is, if things go well There hasn’t been much to harvest in this bit of the year known as the hungry gap but things are changing

What there has been though is lots of rhubarb so I’ve been making lots with that Apart from crumble I’ve previously posted recipes for Rhubarb and Orange Streusel Cake and Rhubarb and Ginger Queen of Puddings so I thought I’d put in some recipes that preserve rhubarb (it does freeze beautifully in chunks too) for when you have to stop picking it at the end of June. So I am posting this recipe on jam and will add posts for rhubarb gin and rhubarb cordial shortly.

Recipe: Rhubarb & Orange Tray Bake with a Strusel Topping

I love a good traybake. Easy to make – simply mix, bake, cut into squares and eat. No need to fiddle around decorating. Simply cake – focussing on the flavour and texture.

With Spring in full swing the first rhubarb is now in season (and coming down in price) so it is the perfect time to buy some and enjoy.

I’ve paired it with orange – a classic combination and topped my traybake with a crunchy strusel to add texture and interest in absence of decoration.

In a twist on most cakes this one is egg free – handy if you have run out and perfect for catering the growing number of people with egg allergies – and made with Flora Original Spread.

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

Perfect rhubarb crumble

Prep 10 min
Chill 10-20 min
Cook 40 min
Serves 6-8

800g rhubarb
40g demerara or white sugar
25g skin-on almonds, roughly chopped (optional)

For the crumble topping
150g plain flour
75g ground almonds
170g chilled, unsalted butter, grated or diced
75g demerara sugar
¼ tsp salt

Heat the oven to 200C/390F/gas 6. Chop the rhubarb into roughly 3cm lengths and put it in a medium baking dish just big enough to hold it all. Pour over the sugar and toss together well.

Chop the rhubarb and toss with the sugar.

Put all the ingredients for the topping into a large bowl and rub together until lumpy but fairly well combined. Wet your hands with cold water and briefly mix until you have large clumps of dough. Freeze for 10 minutes or chill for at least 20 minutes and up to 48 hours.

Grate or dice the chilled butter, combine with the other topping ingredients and rub together until lumpy.

Tip the chilled crumble mix over the top of the fruit, shake the baking dish to level it off, then bake for 30 minutes. Scatter over the almonds, and bake for 10 minutes more, until golden.

Top the fruit with the crumble and bake, adding the chopped almonds for the last 10 minutes.

Is rhubarb crumble up there with the finest British puddings, or does this bring back bad memories of school dinners? How do you feel about exotic fruits such as pineapple and banana in a crumble (or warm strawberries, for that matter)? And what’s best to serve it with?