Updated: Jul 10

I just wanted to say Happy Mother's Day to all the moms out there with this Berry Rhubarb Crumb Cake. I know that many of us won't be able to spend this day with our moms and loved ones because of the quarantine, but I hope you can still celebrate. I'm not sure when I will get to see my parents, but I'm wishing it will be very soon. So I'm sending out a virtual treat to my beautiful mama. She has taught me everything about life even when I didn't realize it. I know that I will never take for granted the time I have with her.

Are you making anything special today? I made this Berry Rhubarb Crumb Cake in honor of all the moms. It's one of my favorite desserts and I make a variation of it with whatever fruit I have on hand. Because I am a hoarder, I had some frozen rhubarb that I made into a jam with some not so pretty strawberries and raspberries. The cake reminds me of a French style gateau which has a denser crumb and isn't overly sweet. There is almond in the cake batter and the crumble which gives it a nice flavor and crunch.

And if you don't like or can't find rhubarb, I've made this cake with my favorite jam and it comes out beautifully. But I'm a huge fan of rhubarb. I think because I never had it growing up. As a child I didn't find the look of rhubarb appealing at all when I saw it in the store. That all changed after I had my first taste of a strawberry rhubarb pie. Now when I see it, it reminds me that Spring is indeed here. I definitely need this cheerful spring dessert since it snowed here yesterday.


(makes one 9 inch springform pan)



  • 2 sticks unsalted butter, room temp

  • 3/4 cup sugar

  • 1 1/4 cups all purpose flour

  • 3/4 cup almond flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 eggs, room temp

  • 1/4 cup buttermilk, room temp

  • 1 teaspoon vanilla


  • 1 1/2 cups rhubarb, chopped

  • 1/2 cup strawberries or raspberries, or a mix of the two

  • 1/3 cup sugar

  • 1 orange, halved and juiced

  • 1/3 cup water


  • 1/2 cup all-purpose flour

  • 1/2 cup brown sugar

  • 1/4 cup slivered almonds

  • 1/2 teaspoon cinnamon

  • 4 tablespoons unsalted butter, melted

  • pinch salt


In a medium saucepan, combine the rhubarb, berries, sugar, water, orange halves and juice. Cook over medium heat until the rhubarb and berries soften and begin to thicken, about 5 minutes. Set aside to cool slightly then remove the orange halves and pour into a container and chill in the fridge for 2 hours or overnight. Preheat oven to 350 degrees. Spray a 9 inch springform pan with cooking spray and set aside. Make the crumble by combining the flour, brown sugar, cinnamon and salt in a mixing bowl. Stir to combine, then add the melted butter and mix until a crumbly texture is formed. Fold in the slivered almonds. To make the cake batter, stir the flour, almond flour, baking powder and salt together. In a bowl of a stand mixer, beat the butter and sugar with a paddle attachment until light and fluffy, about 5 minutes. Reduce the speed of the mixer and add eggs one at a time followed by the vanilla. Scrape down the bowl, then add in the dry ingredients followed by the buttermilk and mix until a smooth batter is formed. Pour batter into the tart pan and smooth the top with an offset spatula. Pour the jam evenly over the top and sprinkle the crumb over the jam. Place the tart pan on a sheet pan and bake for approximately 40 minutes until golden brown. Turn halfway through the baking time. A toothpick will come out clean when inserted in the middle. Cool completely on a wire rack before removing the cake from the pan.


  • Replace the berry rhubarb jam with roughly 1 cup of your favorite jam flavor

  • Instead of almond flour and almonds, try hazelnut flour and hazelnuts or pistachio flour and pistachios

  • Garnish with more fruit, fresh mint and edible flowers

Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it #mgracebakeshop

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