This Raspberry & Rhubarb Cake is everything you could ever dream of if you love that perfect sour-sweet balance. Tart rhubarb, juicy raspberries, and a buttery vanilla base come together under a crisp golden streusel topping. It’s simple to make, incredibly moist, and absolutely perfect as a summer guest cake.
Whether served slightly warm or fully cooled with a dusting of powdered sugar, this cake never disappoints.
Why You’ll Love This Cake
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The perfect sweet-tart flavor balance
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Soft, buttery crumb with juicy fruit pockets
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Crunchy golden streusel topping
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Simple ingredients, easy method
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Ideal for summer gatherings or afternoon coffee
Ingredients
Cake Batter
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3 eggs
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150 g sugar
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150 g melted butter
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150 g buttermilk (or any thick dairy like yogurt or kefir)
Dry Ingredients
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210 g all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1 tsp vanilla (optional)
Fruit
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250 g fresh or frozen raspberries
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Tossed with 1 tbsp flour
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200 g rhubarb, cut into small pieces
Streusel (Crumble Topping)
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50 g melted butter
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100 g flour
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2–3 tbsp sugar
Instructions
1. Preheat the Oven
Preheat to 185°C (fan). Line a 22–26 cm springform pan with baking paper.
2. Make the Batter
In a bowl, whisk together the sugar and melted butter.
Add the eggs and whisk for about 1 minute until slightly lightened.
Stir in the buttermilk.
3. Add the Dry Ingredients
Sift together the flour, baking powder, baking soda, and vanilla (if using).
Gently fold the dry mixture into the wet ingredients until just combined. Do not overmix.
4. Assemble the Cake
Pour the batter into the prepared springform pan.
Layer as follows:
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Half of the rhubarb and raspberries
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One-third of the streusel, crumbled over by hand
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Remaining fruit
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Finish with the remaining streusel on top
5. Bake
Bake for 45–60 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, loosely cover with foil toward the end of baking.
6. Cool Completely
Allow the cake to cool completely in the pan before slicing. This helps it set properly and makes slicing easier.
Serving Suggestions
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Dust with powdered sugar
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Serve with whipped cream
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Add vanilla ice cream for dessert
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Pair with coffee or tea
Tips for Success
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Tossing raspberries in flour prevents them from sinking.
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Cut rhubarb into small pieces for even distribution.
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Frozen fruit works perfectly — no need to thaw.
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Do not overmix the batter; this keeps the cake tender.
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