Rustic Rhubarb Crumble Cake

🕒 Prep: 15 min
🔥 Cook: 50 min
🍽 Serves: 12
★★★★★
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Rustic Rhubarb Crumble Cake is a delightful blend of tangy and sweet flavors with a soft, crumbly texture. This cake is perfect for showcasing fresh rhubarb, making it an ideal dessert for spring and summer gatherings.

Ingredients for Rustic Rhubarb Crumble Cake

Fresh rhubarb provides the essential tartness that balances the sweetness of this cake. Granulated sugar sweetens the rhubarb while enhancing its natural flavors. Strawberry gelatin adds a subtle fruity flavor that complements the rhubarb. Yellow cake mix forms the cake's base, offering a soft and moist texture with minimal effort. Water helps to hydrate the cake mix, ensuring a moist cake. Unsalted butter adds richness and helps create the perfect crumble topping. A touch of cinnamon and nutmeg gives warmth and depth to the flavors.

Tips & Tricks

  • If you prefer a more tart flavor, reduce the granulated sugar by a quarter cup.
  • For a crisper topping, bake the cake for an extra 5 minutes.
  • Use fresh rhubarb when possible for the best texture and flavor.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a touch of elegance, garnish with fresh mint or a sprinkle of powdered sugar.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes, just be sure to thaw and drain it well to prevent excess moisture.
Can I use a different flavor of gelatin?
Absolutely! Raspberry or cherry gelatin works nicely if you want to experiment.

Rustic Rhubarb Crumble Cake Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C). This ensures a nice, even bake. Grab a 9x13 inch baking dish and give it a good greasing — I usually use a bit of the melted butter to do this. Trust me, it makes the cake slide out like a dream later on.

Once your dish is ready, sprinkle the chopped rhubarb across the bottom. Aim for an even layer so every bite has that perfect tang. Over the rhubarb, sprinkle the granulated sugar and strawberry gelatin. Make sure these get spread out nicely to coat the rhubarb — no stirring needed!

Next, take your dry yellow cake mix and spread it evenly over the rhubarb mixture. It might seem odd not to mix, but this method creates a delightful texture. Pour the cup of water over the cake mix, followed by the melted butter. Again, resist the urge to stir! Just let the liquids seep in naturally.

For a final touch, sprinkle the cinnamon and nutmeg over the top. This gives the cake a wonderful aroma and a hint of spice in every bite. Slide the dish into your preheated oven and bake for 45-50 minutes. You'll know it's done when the top is golden brown and you can easily pierce the rhubarb with a fork.

Once baked, let the cake cool slightly before serving. It’s tempting to dive right in, but giving it a moment makes it easier to slice and serve.

Why You'll Love This Recipe

  • Perfect balance of sweet and tart flavors.
  • Simple, fuss-free preparation with minimal cleanup.
  • Uses readily available ingredients.
  • Great for potlucks and family gatherings.

Ingredients

4 cups fresh rhubarb, chopped
1 cup granulated sugar
1 (3 oz) box strawberry gelatin
1 package yellow cake mix
1 cup water
1/2 cup unsalted butter, melted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. Spread the chopped rhubarb evenly across the bottom of the prepared baking dish.
3. Sprinkle the granulated sugar and strawberry gelatin over the rhubarb, ensuring even coverage.
4. Evenly distribute the dry yellow cake mix over the rhubarb mixture.
5. Pour the water over the cake mix, followed by the melted butter. Do not stir.
6. Sprinkle cinnamon and nutmeg over the top for added flavor.
7. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the rhubarb is tender.
8. Allow to cool slightly before serving.

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