Honey Rhubarb Crumble Cake

Honey balances the tartness of delicious rhubarb 

Yield: Serves 9

Honey Rhubarb Crumble Cake


  • 4 cups chopped rhubarb, thawed
  • 1/4 cup liquid honey
  • 3/4 cup rye flour or all-purpose flour
  • 1/2 cup packed golden brown sugar
  • 1/3 cup sunflower seeds, toasted and chopped
  • 1/2 cup old-fashioned large flaked oats
  • 1/2 cup salted butter, chilled and cubed
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup salted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs


  1. Preheat oven to 350°F. Spray a 9x9 inch pan with cooking spray and line with parchment paper.
  2. Add rhubarb and honey to a medium bowl; stir to combine. Set aside.
  3. Add rye flour, brown sugar, sunflower seeds and oats to a medium bowl; stir to combine. Cut in ½ cup butter with a pastry blender until mixture is crumbly. Set crumble topping aside.
  4. Combine all-purpose flour, baking powder, baking soda and salt in a medium bowl; set dry ingredients aside.
  5. Strain rhubarb mixture through a sieve into a bowl. Press any remaining liquid through. Reserve rhubarb and ½ cup juice.
  6. Add ⅓ cup butter and granulated sugar to an electric mixer bowl. Mix on medium speed with the paddle attachment until light and fluffy, about 1 minute. Add eggs one at a time, mixing on low speed between each egg until incorporated. Alternate adding the dry ingredients and rhubarb juice on low speed; scrape down the sides of the bowl half way through if needed. Fold in rhubarb.
  7. Spread batter into prepared pan. Sprinkle with crumble topping. Bake for 50 – 55 minutes or until a cake tester inserted in centre comes out clean. Cool cake in pan for 5 minutes. Remove from pan to cool directly on rack.
Nutritional analysis per serving: 479 calories, 21.9 g fat, 7.5 g protein, 66.2 g carbohydrate, 4 g fibre, 352 mg sodium