Rhubarb & Mint Crumb Cake
If you ask me, rhubarb & mint is an underrated flavor combination! I thought a great way to utilize these flavors is in a crumb cake. In just 30 minutes, you can make a homemade rhubarb & mint jam to use as a light and fruity layer in between a fluffy vanilla cake and delicious oat crumb topping. I added chopped mint to the topping to further bring out the flavor. Rhubarb freezes well, so this recipe can be made year round!
Rhubarb & Mint Jam
To begin the homemade rhubarb and mint jam, first make a mint simple syrup. Bring sugar and water to a boil in a small saucepan. Reduce to a simmer and add fresh mint leaves. Simmer for 15 minutes so the mint flavor can infuse into the sugar syrup. Remove from heat and set aside.
Add chopped rhubarb, honey, and lemon zest to a medium sauce pan. Strain in the mint syrup - discarding the mint leaves. Bring to a boil and then reduce to a simmer. Continue to cook for 10-15 minutes until the rhubarb is soft and the jam thickens. Transfer the jam to a bowl and set it aside to cool while you prepare the rest of the cake.
Crumb Topping
Stir together flour, oats, brown sugar, and chopped mint leaves in medium bowl. Add cold cubed butter and use your hands or a fork to incorporate the butter into the dry ingredients, breaking up the butter a little as you mix. Mix until the crumb topping comes together into small clumps like in the picture below.
Cake Batter
Follow these steps to prepare the cake batter:
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
Using a stand mixer fitted with a paddle attachment or handheld mixer, mix together butter and sugar on medium speed until it is light and creamy.
Add Greek yogurt, egg, milk, and vanilla and mix on medium speed until all ingredients are fully combined.
Turn the mixer to low speed and add the dry ingredients. Mix until just combined, but do not overmix. The batter will be thick.
Assembling the Crumb Cake
Preheat the oven to 350°F. Prepare a 9-inch springform pan by brushing the sides and bottom with softened butter and dusting with flour, tapping out the excess. A springform pan is ideal for this recipe for easy unmolding and serving, but you can also use a 9-inch round cake pan.
Spoon the cake batter into the pan, spreading it out until it evenly covers the bottom. Next, evenly spread the jam over the batter. Finally, sprinkle on the crumb topping. It may seem like you are adding too much crumb topping, but trust me, there is no such thing as too much crumb topping!
Baking
Bake the crumb cake for 40-50 minutes until the topping is golden brown and a toothpick or skewer inserted in the center of the cake comes out clean (a little jam on the toothpick is ok!). Place the pan on a wire cooling rack and allow the cake to completely cool in the pan before unmolding. Slice, serve, and enjoy! Store any leftovers covered at room temperature for up to 5 days.
Rhubarb & Mint Crumb Cake
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup mint leaves, lightly packed
- 2 and 1/2 cups rhubarb, chopped
- 1/4 cup honey
- 1 tsp lemon zest
- 1/2 cup all purpose flour
- 1/2 cup old fashioned oats
- 1/3 cup brown sugar
- 2 tsp mint, finely chopped
- 6 tbsp butter, cold and cut into 1/2 inch cubes
- 1 and 1/2 cup all purpose flour (plus 1/8 cup for dusting the pan)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter, softened to room temperature (plus an additional tablespoon for greasing the pan)
- 3/4 cup granulated sugar
- 1/2 cup of Greek yogurt, room temperature
- 1 large egg, room temperature
- 1/4 cup milk, room temperature
- 2 tsp vanilla extract
Instructions
- Mix sugar and water in a small saucepan. Heat on high, stirring occasionally to dissolve the sugar.
- Add the mint leaves and continue to heat on high until the mixture comes to a boil. Reduce heat to low and allow to simmer for 15 minutes. Set aside.
- Combine rhubarb, honey, and lemon zest in a medium saucepan. Strain in the mint syrup (discarding the mint leaves). Bring to a boil over high heat and then reduce the heat to medium and continue to simmer for 10-15 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens.
- Transfer the jam to a bowl and set aside to cool as you prepare the crumb topping and cake batter.
- Stir together the flour, oats, brown sugar, and chopped mint in a medium bowl.
- Mix in the cold butter, using your hands or a fork to break up the cubes slightly. Continue mixing and breaking up the butter until the mixture comes together into small clumps (see picture in post). Refrigerate until needed.
- Preheat the oven to 350°F. Prepare a 9 inch springform pan by brushing the bottom and sides with softened butter and dusting with flour (tapping out the excess).
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Using a stand mixer fitted with a paddle attachment or handheld mixer, mix together the butter and sugar on medium speed until light and creamy.
- Add the Greek yogurt, egg, milk, and vanilla and mix on medium speed until fully combined.
- Turn the mixer to low speed and add the dry ingredients. Mix until just combined. Do not overmix. The batter will be thick.
- Spoon the batter into the springform pan and smooth it so it is evenly distributed. Spread the rhubarb & mint jam evenly over the batter. Sprinkle with the crumb topping (it may seem like there is a lot of crumb topping, but use it all. Trust me!).
- Bake for 40-50 minutes until the crumb topping is golden brown and a toothpick or skewer inserted into the middle of the cake comes out clean. Place on a wire cooling rack and allow to cool completely in the pan. Unmold and enjoy!
Notes
- Storage Instructions: Store covered at room temperature for up to 5 days.
- Springform Pan Alternative: A springform pan is ideal for this recipe for easy unmolding and serving, but you can also use a 9-inch round cake pan.
