Spelt Strawberry Rhubarb Crumble Cake

Strawberries and rhubarb have a short overlap in the spring season, and this cake makes the most of that window. The fruit softens into a tart, jammy layer as the cake bakes, balanced by the natural sweetness of the sponge beneath.

Whole spelt flour brings a mild nuttiness and a slightly open crumb. It handles fruit moisture better than plain white flour, so the base stays firm rather than wet.

The crumble topping uses rolled oats and cold butter. It bakes into a rough, crunchy layer that contrasts well with the soft cake underneath.

You can serve this warm as a dessert or at room temperature as an afternoon slice. It keeps well for two days at room temperature and three in the fridge.

Why You'll Love This Recipe

Spelt base stays firm under juicy fruit filling
Crisp oat crumble top holds texture after cooling
Ready in under one hour from start to finish
Works warm as dessert or cold as afternoon cake

Cold butter being rubbed into spelt flour and rolled oats in a bowl to form rough crumble clumps for the cake topping

Ingredient Notes

Whole spelt flour: Whole spelt gives a nuttier, denser crumb than white spelt. You can use white spelt for a lighter texture, but the base will be softer and less structured under the fruit.
Rhubarb: Use fresh or frozen rhubarb. If using frozen, thaw and pat dry first to reduce excess moisture that can make the cake base wet.
Strawberries: Fresh strawberries work best here. If using out-of-season strawberries, they tend to be watery, so halve them rather than slicing to keep more juice contained.
Rolled oats: Use old-fashioned rolled oats, not instant oats. Instant oats go soft rather than crisp in the crumble topping.
Butter: Keep butter cold for the crumble so it forms rough clumps rather than a paste. For a dairy-free version, use cold solid coconut oil or vegan block butter.
Cane sugar: Unrefined cane sugar adds a faint caramel note that pairs well with the rhubarb. Light brown sugar works as a direct swap.

Single slice of spelt strawberry rhubarb crumble cake on a white plate with a spoonful of yogurt and fresh strawberries alongside

Prep Time 20 mins

Cook Time 45 mins

Rest Time 15 mins

Total Time 1 hr 20 mins

Cooking Method: Oven

Cuisine: European

Courses: Dessert

Difficulty: Easy

Cooking Temp: 180 C

Servings: 8

Estimated Cost: 2.10

Calories: 320

Best Season: Spring, Summer

Dietary: Contains Dairy, Contains gluten (spelt), contains-eggs, Dairy-free option available, High Fiber, Vegetarian

Description

Whole spelt flour gives the base a nutty, slightly dense crumb that holds up under the juicy strawberry and rhubarb filling without going soggy. The oat crumble on top stays crisp even after cooling.

Ingredients

Cake base

200 g whole spelt flour
1.5 tsp baking powder
0.25 tsp fine sea salt
120 g unsalted butter, softened
100 g unrefined cane sugar
2 eggs, medium (room temperature)
1 tsp vanilla extract
3 tbsp whole milk

Fruit filling

200 g fresh rhubarb, cut into 1 cm pieces
200 g fresh strawberries, hulled and halved
2 tbsp unrefined cane sugar
1 tbsp cornstarch
1 tsp lemon juice

Oat crumble topping

60 g whole spelt flour
50 g rolled oats (old-fashioned, not instant)
40 g unrefined cane sugar
50 g unsalted butter, cold and cubed
0.5 tsp ground cinnamon
1 pinch fine sea salt

Instructions

Prepare

1
Heat the oven to 180 C / 355 F. Grease a 9-inch springform tin and line the base with parchment paper.
2
Combine the rhubarb, strawberries, 2 tbsp sugar, cornstarch, and lemon juice in a bowl. Toss well and set aside.
3
Make the crumble topping: rub the cold butter into the spelt flour, oats, sugar, cinnamon, and salt with your fingertips until the mixture forms rough, uneven clumps. Refrigerate until needed.

Make the cake base

4
Beat the softened butter and 100 g sugar together until pale and slightly fluffy, about 3 minutes.
5
Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
6
Fold in the spelt flour, baking powder, and salt in two additions, alternating with the milk, until the batter just comes together with no dry streaks.
7
Spread the batter evenly into the prepared tin using a spatula.

Assemble and bake

8
Spoon the fruit filling evenly over the batter, leaving a 1 cm border around the edge.
9
Scatter the crumble topping over the fruit in an even layer.
10
Bake on the lower third of the oven for 42 to 45 minutes, until the crumble is deep golden brown and a skewer inserted into the sponge at the edge comes out clean.
11
Remove from the oven and cool in the tin for 15 minutes before releasing the springform and slicing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 14g22%
Saturated Fat 8g40%
Cholesterol 75mg25%
Sodium 130mg6%
Potassium 220mg7%
Total Carbohydrate 42g15%
Dietary Fiber 4g16%
Sugars 20g
Protein 6g12%

Vitamin A 420 IU
Vitamin C 18 mg
Calcium 60 mg
Iron 2 mg
Vitamin D 22 IU
Vitamin E 1.2 mg
Vitamin K 4 mcg
Thiamin 0.18 mg
Riboflavin 0.15 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 22 mcg
Vitamin B12 0.2 mcg
Phosphorus 160 mg
Magnesium 38 mg
Zinc 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Toss fruit with cornstarch before layering to prevent a wet base.
Keep crumble butter cold until the moment you rub it in.
Cool in the tin for at least 15 minutes before cutting.
Use old-fashioned rolled oats, not instant, for a crisp topping.
Bake on the lower oven rack to ensure the spelt base cooks through.

Keywords: spelt strawberry rhubarb crumble cake, spelt crumble cake, rhubarb strawberry cake, wholegrain fruit cake, spelt baking, spring fruit cake

Equipment

9-inch round springform cake tin
large mixing bowl
pastry cutter or fingertips for crumble
wooden spoon or hand mixer
parchment paper
skewer or toothpick for doneness test

Tips

Toss the rhubarb and strawberries with cornstarch before layering to prevent a soggy cake base.
Rub the crumble butter in quickly with cold fingertips to keep the mixture crumbly, not greasy.
Check the cake at 40 minutes by inserting a skewer into the sponge layer at the edge, away from the fruit.
Let the cake cool in the tin for at least 15 minutes before slicing so the fruit layer firms up slightly.
Line the base of the tin with parchment paper so the cake releases cleanly without the fruit sticking.

Variations

Swap strawberries for raspberries and add 1 tsp of lemon zest to the crumble for a sharper fruit layer.
Replace rolled oats with chopped hazelnuts and spelt flakes for a nuttier, gluten-light crumble topping.
Add 1 tsp ground ginger to the fruit filling to cut the sweetness and complement the rhubarb tartness.

Storage and Reheating

Store the cooled cake covered at room temperature for up to 2 days. The crumble top stays reasonably crisp on day one but softens slightly by day two.

Refrigerate in an airtight container for up to 4 days. Bring to room temperature for 20 minutes before serving, or warm individual slices in the oven at 160 C / 320 F for 8 to 10 minutes to revive the crumble texture.

This cake freezes well. Wrap individual slices tightly in clingfilm and freeze for up to 2 months. Thaw overnight in the fridge and warm in the oven before serving.

Serving Suggestions

Serve warm slices with a spoonful of creme fraiche or thick plain yogurt. The slight acidity cuts through the sweetness of the cake and balances the tart rhubarb.

For dessert, a scoop of vanilla ice cream alongside works well. The cold cream melts into the warm fruit layer and picks up the spiced notes from the crumble.

At room temperature, this cake works as an afternoon slice with black tea or a flat white. Dust lightly with powdered sugar just before serving if you want a cleaner presentation.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-strawberry-rhubarb-crumble-cake/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!