Rhubarb and Raspberry Dream Cake: The Ultimate Summer Delight

Rhubarb and Raspberry Dream Cake: The Ultimate Summer Delight

Embrace the vibrant flavors of summer with this dreamy Rhubarb Raspberry Cake, a perfect blend of tangy rhubarb and sweet raspberries under a delicious crumble topping. This cake is everything a sweet and sour dessert lover could hope for, combining the fresh, tangy bite of rhubarb with the natural sweetness of raspberries. Easy to prepare and irresistibly delicious, this cake is sure to become a favorite at summer gatherings, offering a refreshing twist on traditional fruit desserts.


Why you'll love it:

This cake has an exquisite balance of tartness and sweetness, making it an ideal treat for those who appreciate the complexity of combining these flavors. The texture is moist and tender thanks to the buttermilk, with bursts of fruit in every bite. The crumble topping adds a lovely crunch, providing a perfect textural contrast to the soft cake underneath. This recipe is not only delicious but also visually appealing, with the vibrant colors of the fruit making it a beautiful centerpiece for any table.

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Perfect occasion:

Perfect for summer picnics, family reunions or any casual get-together where you want to impress with minimal effort. It's also a great choice for afternoon snacks or a sweet end to a backyard barbecue. This cake can be made in advance, making it convenient for hosts who want to make it ahead of time.

Decorating Tips:

Serve this cake on a pretty cake stand to enhance its visual appeal. Garnish with a dusting of powdered sugar and a few fresh raspberries or ribbons of rhubarb for an elegant finish. If you're serving it at a get-together, pair it with light whipped cream or a scoop of vanilla ice cream to complement its tartness.


  • Cake:
    • 3 eggs
    • 150 g) sugar
    • 150g melted butter
    • 150g buttermilk
    • 1 teaspoon vanilla extract (optional)
    • 1 teaspoon of baking powder
    • 1/2 teaspoon baking soda
    • 210g flour
    • 250 g fresh or frozen raspberries, sprinkled with 1 tablespoon flour
    • 200 g rhubarb cut into small pieces
  • Crumble (Streusel):
    • 50g melted butter
    • 100g of flour
    • 2-3 tablespoons of sugar


  1. Preheat your oven to 185°C fan on. Line a 22cm or 26cm springform pan with baking paper.
  2. In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs and whisk for about a minute until the mixture is smooth.
  3. Stir in buttermilk and vanilla extract.
  4. Sift and gently fold in the dry ingredients (flour, baking powder, baking soda) until just combined.
  5. Pour the batter into the prepared springform pan.
  6. Spread half of the rhubarb and raspberries over the dough. Sprinkle the top with a third of the streusel. Add the rest of the fruit and cover with the rest of the streusel, distributing it evenly.
  7. Bake in preheated oven for 45 to 60 minutes or until a toothpick inserted into center of cake comes out clean.
  8. Let the cake cool completely in the pan on a wire rack before serving.

Enjoy this delicious dreamy Rhubarb and Raspberry cake, a true celebration of summer's bounty in every slice!

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