The most important thing about rhubarb crumble cake in 30 seconds
- Preparation time: 75 minutes (including 45-55 minutes baking time)
- Difficulty: Simply
- The special: The browned butter in the crumble dough gives the cake a nutty, caramel aroma, which, in combination with raspberry rhubarb and ripe strawberries, makes the typical acidity round and harmonious.
- Perfect for: The coffee table in May and June, the first warm Sunday afternoon in the garden, Mother’s Day, a brunch with the family.
Rhubarb cake can sometimes taste quite bitter, especially if you’re not a fan of the sticks. This is exactly where the recipe turns the tables. Strawberries sweeten, the brown butter adds a nutty depth to the pastry, and hazelnuts in the crumbles provide crunch.
Spring in a schnitzel coat!
Wild garlic schnitzel recipe – crispy stuffed with Gouda
This wild garlic schnitzel has everything a really good spring dish needs: tender meat, aromatic wild garlic, spicy Gouda and a golden brown crispy breading. Creamy and spicy on the inside, wonderfully crunchy on the outside – and so uncomplicated that it fits just as well after work as it does on the Sunday table.
Rhubarb season is here and I have to admit that for me it only exists because it runs parallel to strawberry and asparagus season. Nobody in our family is really a huge fan of rhubarb, but we still enjoy drinking rhubarb spritzer. But when forearm-sized sticks of raspberry rhubarb blocked my view at my local farmers market, I had to put them in the shopping cart. Of course, the giant sticks also wanted to be processed, so I put them in one with the strawberries Rhubarb crumble cake packed. The Recipe I would like to share it with you now because I not only used rhubarb, but also included another ingredient that goes perfectly with it.
When I was looking for one Recipe When I was looking for a rhubarb cake, I came across a note in an old recipe book that said you could make one Streusel cake The butter should brown beforehand. And that’s exactly when I knew I’d try it out with the raspberry rhubarb and strawberries. The result is a super tasty one Rhubarb crumble cake with brown butter and strawberries. The nuttiness of the brown butter harmonizes perfectly with the roasted hazelnuts and the acidity of the rhubarb and the sweetness of the strawberries. Really fantastic. And I’m thinking about trying out my beloved strawberry cake.
The base of the cake consists of the sprinkles that go on top. To do this, I roasted the nuts without any fat (whether in a pan or in the hot air fryer is up to you). The toasted nuttiness works really well with the browned butter. I also bake the base briefly, while I cut the rhubarb and strawberries into equal-sized pieces. This then goes on the base, the streusel on top and the streusel cake made from rhubarb and strawberries is ready. My grandma would be proud of it because she loved rhubarb and I know she would have celebrated the cake too.
The most important ingredients for rhubarb crumble cake
What makes the cake is not so much a lot of ingredients as the right selection. These seven are crucial:
- butter – Good branded butter is a must here because it browns and gives the whole cake its character. Real sweet cream butter from the refrigerated shelf, that’s all you need. Browning therefore does not work with margarine or butter substitutes.
- Brown sugar – Provides a gentle caramel note in the streusel dough that works with the browned butter. White sugar also works, but tastes flatter.
- hazelnuts – Fry them in the pan beforehand without any fat, otherwise they will remain pale in taste. Roasted, they add crunch and a second nutty flavor in addition to the brown butter.
- rhubarb – We prefer to use raspberry rhubarb, it is milder and has this pretty pink color. Classic green rhubarb also works, it just tastes much more sour.
- Strawberries – Ripe, dark red berries bring the sweetness that rhubarb does not have. Firmer varieties are better than very soft ones, otherwise they will crumble into mush when baked. If you’re looking for even more strawberry ideas: The ultimate strawberry cake is another classic with us.
- Cornstarch – Binds the juice that rhubarb and strawberries release when baking. Without it, the soil becomes soggy.
- Vanilla – Vanilla paste or real pulp of a pod, not vanillin. The fine vanilla tone also softens the acidity.
This is how you can make your rhubarb crumble cake with brown butter
The most important step is right at the beginning: the butter has to really brown, not just melt. Over medium heat it will eventually start to foam, then the water will evaporate and the milk solids will sink to the bottom of the pot and turn golden brown. It’s only ready when the pot smells nutty and caramel. Remove from heat and let cool, otherwise the dough won’t stir properly later.
Three other points that often go wrong: rhubarb and strawberries must be thoroughly mixed with sugar and starch, otherwise the filling will run through the pastry and make the base soggy. The 300 g of streusel dough removed goes straight into the fridge, this is not optional. Cold dough does not melt in the oven, but remains as crispy chunks on the filling. And when baking, it’s better to bake them a little longer than too short; you want the crumbles to be really golden brown, otherwise they taste floury.
What makes our recipe different: Most crumb cakes use melted or cold butter. We brown them beforehand, which is an extra step, but only takes five minutes and takes the flavor to another level. The roasted hazelnuts in the dough enhance the effect.
📖 Recipe
Rhubarb crumble cake with brown butter and strawberries
Preparation time
20 minutes
Cooking time
40 minutes
Total time
1 Hour
🥕 Ingredients for the recipe
Ingredients (dough & sprinkles):
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Roast 60g hazelnuts in a fat-free pan over medium heat for 3-4 minutes until golden brown, set aside. Preheat oven to 160 °C fan oven.
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Melt 225g butter in a small saucepan over medium heat and continue to heat until foaming, then caramelized until golden brown and smelling nutty (approx. 6-8 minutes). Remove from heat and allow to cool to room temperature.
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Mix the cooled brown butter with 100g brown sugar until fluffy. Add 45g milk, 1 teaspoon vanilla extract, salt, 340g flour and roasted hazelnuts and knead into a smooth dough.
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Remove 300 g of the dough and put it in the fridge for at least 30 minutes. Press the remaining dough into a greased brownie mold (approx. 20 × 30 cm).
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Pre-bake the base for 15 minutes on the middle shelf.
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Meanwhile, peel 500g rhubarb if necessary and cut into 1cm thick slices. Wash, clean and quarter 300g strawberries. Mix both thoroughly with 100g sugar, 0.5 teaspoon vanilla paste, 3 tablespoons cornstarch and 1 pinch of salt.
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Distribute the filling evenly over the pre-baked base. Take the cold streusel dough out of the fridge and sprinkle it in coarse crumbs over the filling.
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Bake cake for another 30-40 minutes, until streusel is golden brown and filling is slightly bubbling.
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Allow to cool completely in the tin and cut into pieces. Dust with powdered sugar and serve with whipped cream.
Calories: 484kcal | Carbohydrates: 58G | Protein: 6G | Fat: 25G | Sugar: 25G
Frequently asked questions about rhubarb crumble cake
For young, thin rhubarb, it is enough to wash it and cut off the ends. For thicker, fibrous sticks, it’s better to peel them, otherwise you’ll end up with woody threads in the cake. Raspberry rhubarb is usually so tender that the skin can stay on.
Yes that works. Do not thaw frozen fruits, but mix them with sugar and starch while frozen and add them to the bottom. Extend the baking time by about 10 minutes; the filling will take longer to cook through.
Mostly because there is no cornstarch or there is not enough of it. Even very ripe, soft strawberries release a lot of juice. Choose firmer strawberries and really mix the starch with the fruit, not just sprinkle it on top.
Covered at room temperature for 2 to 3 days. Store in the refrigerator for 4 to 5 days, ideally allowing it to come to room temperature briefly before serving. The crumbles stay crispy for a surprisingly long time.
Clear. It’s best to freeze it in portions; if wrapped well, it will last for three months. Before serving, thaw at room temperature and bake briefly in the oven so that the crumbles crisp up again.
Would you like to cook again?
It’s best to try the cake with a dollop of whipped cream and a bit of powdered sugar on top, which goes perfectly with the acidity. We look forward to every picture on Instagram at @gernekochen – feel free to tag us if your cake is on the coffee table. If you still want something fresh after the cake, check out our strawberry mascarpone cream with pistachio mint sprinkles. By the way, the combination of rhubarb, strawberries and brown butter has also converted a few convinced rhubarb skeptics – let’s see if it works for you too.
Lose and taste good.
In Life 1.0, Ms. Gernekochen is a teacher at a comprehensive school with a lot of love for her job.
On Gernekochen.de she is the boss or rather the boss of the camera. Theres took all the photos you find here (with very few exceptions). Since she’s not even remotely busy, she takes care of the appearance on Pinterest.
She is also the face in Instagram Stories and enriches our content with many delicious recipes.
Her preferences lie in Italian cuisine. But cakes and pastries of all kinds or braised dishes, such as their unsurpassed goulash, are also among their hobbyhorses.
