Rating: 3.5 stars
36 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 6
  • 36 Ratings

A dessert that can please all parties is rare, and yet, this fruit-laden crumble cake manages to fit three classic treats into one. There’s a hefty dose of fruit for the fruit dessert fanatics, a buttery oat-pecan topping for the crumble lovers, and a fluffy vanilla cake for the cake-obsessed. Bring it all together and the result is something perfect for a summer afternoon snack or to finish a dinner party. Blueberries and raspberries round out rhubarb’s tartness. Serve with vanilla or cinnamon ice cream.


Credit: Greg DuPree

Recipe Summary

3 hrs
20 mins
Serves 12


Ingredient Checklist


Instructions Checklist
  • Make the crumble topping: Mix oats, flour, brown sugar, pecans, and salt in a medium bowl. Add butter and knead until mixture resembles coarse crumbs.

  • Make the cake: Preheat oven to 350°F. Lightly butter a 13-by-9-inch baking dish. Dust with flour and tap out excess. Using an electric mixer, beat butter on medium until creamy, about 2 minutes. Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.

  • Whisk baking powder, salt, and flour in a bowl. With mixer on low, add flour mixture to butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture, beating well after each addition. Beat in vanilla. Transfer batter to prepared baking dish.

  • Mix blueberries, raspberries, rhubarb, and 2 cups crumble topping in a large bowl; sprinkle mixture over batter. Top with remaining crumble topping.

  • Bake until a toothpick inserted in the center of cake comes out clean, 65 to 70 minutes, Let cool and dust with powdered sugar before serving.

Nutrition Facts

586 calories; fat 25.7g; saturated fat 13.2g; cholesterol 99.4mg; carbohydrates 81.8g; sugars 39.4g; protein 9g; sodium 370.7mg; fiber 3.7g.