Mulberry and Rhubarb Crumb Cake

“Can I come and get some eggs?” I asked Robert early one morning. “Sure. I will have something for you when you get here” he replied.

I drive to their farm at least once a week these days. So many new recipes to test that I never seem to have enough eggs. It is also a great excuse to say hi to the goats and the chickens, as well as watching how the garden is growing.

“It is getting too hot” he explained. The brussels sprouts didn’t make it, nor did the tiny wild strawberries.

But as I was getting ready to leave, he reached in the cooler and brought out this basket full of ripe mulberries. Deep purple, soft, sweet and as large as I have ever seen them.

A “whoa” escaped me. I was so excited. Hand picked the day before.

When I came home, I pulled out some frozen rhubarb and made a quick crumb cake before Jon got home from school. A sweet afternoon treat.

I wish I had someone to photograph my hands right after. Purple as can be.


I also wanted to remind you that this Thursday will be the last day to vote for Saveur’s 2011 Best Food Blog Awards where one of my images was nominated for Best Food Photo.

Saveur also posted a very interesting timeline of the history of food blogs, where I was listed among amazing food bloggers.

Also, next week I will be speaking at this year’s BlogHer Food Conference in Atlanta. Will you be attending?

Mulberry and Rhubarb Crumb Cakes

adapted from Martha Stewart Living

Makes a 9″x9″ tart pan

6 Tbs unsalted butter, melted
1/2 cup light brown sugar
1/4 tsp salt
2/3 cup superfine brown rice flour
1/4 cup quinoa flour
2 Tbs almond flour
2 Tbs potato starch

1/2 cup unsalted butter, room tempertaure
1 cup powdered sugar
1 tsp vanilla extract
1 tsp lemon zest
2 eggs, room temperature
1/3 cup superfine brown rice flour
1/3 cup quinoa flour
2 Tbs almond flour
1/2 tsp baking powder
1/4 tsp salt

1 1/2 cups ripe mulberries
1 cup diced rhubarb

Mix the first seven ingredients in a bowl until it forms a crumble. Chill it for 20 minutes.

Pre-heat oven to 350F. In the bowl of a stand mixer, cream the butter and powdered sugar together. Add the vanilla extract and lemon zest. Scrape the sides of the bowl. Add the eggs one at a time. Mix and scrape the bowl well. Add the dry ingredients and mix until the batter comes together.

Grease a 9″x9″ square tart pan. Spread the cake batter evenly. Top the batter with the mulberries and rhubarb. Top the fruit with the chilled crumble (there might be some leftover crumble that you can freeze for another time).

Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool, then cut it into 2 inch squares.


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61 Responses to “Mulberry and Rhubarb Crumb Cake”

  1. Molly says:

    I have some lovely ruby stalks of rhubarb waiting to fulfill their destiny in my fridge. I was all for a compote, but now that I’ve seen this crumb-cake recipe, well, I think I might need to find some more rhubarb.

  2. Valerie says:

    gluten-free ?!! thank you thank you thank you !!!!

  3. jacqui says:

    Oh, these sound amazing! I have some rhubarb growing in my yard that I’ll have to put to use in these bars, yum!

  4. Beautiful. I sound liek a broken record eh! I love how you’ve combined rhubarb with the blackberries here but doesn’t the rhubarb discolor in the bar after a day? I’m sure Jon enjoyed this treat immensely :)

  5. Me encantará cocinar tu receta y votar por tu foto! Muchos besos Aran :)

  6. Valerie says:

    That’s a wonder, it’s beautiful! And i am sure it’s delicious, i just have to look at it! You always make such incredible things!!

  7. Thanks so much for the recipe – and the link to the timeline of food blogging. I’m having a good cosy read of it now with a cup of tea :)

  8. Angela says:

    il tuo modo di cucinare e fotografae mi incanta

  9. I have a friend that has a mulberry tree; I’m going to pass along this recipe and keep my fingers crossed the gift comes back to me … in crumb cake form.

  10. Seanna Lea says:

    This looks amazingly delicious. Would blackberries be a suitable substitution for mulberries? I am pretty sure I’ve never seen them around here.

  11. MikeVFMK says:

    It looks beautiful, Aran. And I love rhubarbs. We’re still a couple of weeks away from them at our local market but I definitely want to make something like this!

  12. Seanna- yes you could use blackberries and actually, you could use any other berry that you have available.

    Thanks all!!!

  13. This makes me long for a mulberry tree that we left behind.

  14. I’d love to bake with mulberries. Unfortunately, that fruit is not available here in Switzerland. Your bars looks so pretty and to die for!

    Cheers,

    Rosa

  15. Who needs strawberries when you have mulberries? Fantastic post! You always inspire me to eat better.

  16. Tara says:

    Looks so amazing…such an inspiration!

  17. Oh, all these rhubarb recipes, I can hardly wait until my plants are ready to pick. I don’t have access to mulberries though, so I will have to substitute blueberries or raspberries.

    ~Brenda

  18. Liza says:

    Can you tell us about the frozen rhubarb – I am already worrying about missing it when it is gone and would happily dedicate some freezer space with a bit more info – is it as simple as cut to manageable sizes and freeze?

    Thanks!

  19. Beautiful! I love the rich color of the mulberries in your cake.

  20. Those look beautiful. Love the quinoa flour. I also love visiting the chickens where we go to get our eggs :D

  21. Oh yum, I just love all things crumble, buckle and cobbler! I’ll be on the lookout for mulberries, but maybe I can make this with those raspberries I have sitting in the fridge!

  22. looks wonderful. Im going to make a rhubarb crumble cake when it comes into season a little bit more for us in colder scotland. do you use liberty prints as your material swatches? they always look so charming.

  23. SUNY SENABRE says:

    Es un placer venir a verte, además de encontrar unas recetas magníficas, siempre hay bellas fotos.

    Besitos,

  24. yes, the saveur timeline of food blogs is pretty neat, right?! I saw your blog mentioned after I finished clicking through voting process (during which of course I voted for your food photo!)

  25. Carmen says:

    Me imagino las manos :D. tengo que ver dodne puedo encontrar el brown rice flour. tu crees que puedo utilizar rice cflour mientras tanto?
    Bso Carmen

  26. Such a good crumble! In Rome is almost impossible to find rhubarb and I love it so much… :(

  27. Carmen- si puedes aunque la textura sera un poco diferente. Mas “grainy” :)

    And thank you for the votes all!! :)

  28. Carmen- si puedes aunque la textura sera un poco diferente. Mas “grainy” :)

    And thank you for the votes all!! :)

  29. Joy says:

    Yum, so good for spring. Yes.

  30. 1. I have discovered rhubarb for the first time and I posted a “Poached Rhubarb with Kirsch Sabayon” which has now become on of my favorite desserts. 2. I don’t think I have ever seen mulberries. 3. I am just becoming aware of all of these food blogger conferences and am tickled pink!

    Your rhubarb snack photos are wonderful!

  31. Golubka says:

    Beautiful post! I love mulberries so much. Reminds me of childhood in Russia, where we had a couple of mulberry trees in the neighborhood and always enjoyed their bounty.

  32. Tasty photos! It looks great!

  33. maudska says:

    Sounds so good!! I might try it for my daughter’s birthday but first I’ll have to try and find the rice and quinoa flour here in Switzerland. Thanks for the receipe.

  34. I’ve never had mulberries, but I can’t wait to try! I, too, am heading to BlogHer, so I will see you there!!

  35. Leah says:

    Did I miss news about the photo workshop in France in October? Is this still in the works? Hope so!

  36. Leah- yes the workshop is still happening. Stephanie is finalizing some details in France and then we will announce registration date, fees and all that. We just want to make sure everything is perfect before we start signing people up. :) thanks for being patient!!

    Thanks everyone!!!

  37. ValHalla says:

    I’ve been following your blog for a while, but since I am planning a trip to Basque country I thought I’d say thanks for your posts on your travels home. I can’t wait to see the beautiful countryside and enjoy the amazing food there!
    I wish the mulberry trees in my neighbors yard would produce.

  38. Emily says:

    My mouth is watering! That looks so good and, as always, the pix are beautiful!

  39. Lea says:

    It looks delicious :)

  40. meg says:

    Mulberries are heavenly. They can be a real pain to pick, but it’s worth it. Succulent’s the word. The only problem is that I’ll have to stop eating them out of hand long enough to make this delicious-looking cake.

  41. As much as I love rhubarb, it is the mulburries that really put these pretty bars over the top. What a gorgeous treat!

  42. Laura says:

    I can’t find mulberries anywhere around my town, but….I have four mulberry cuttings that germinated this spring and I can’t wait to find the right spot in the fall to plant them so I can have my own mulberry source in my backyard!

    This cake looks so tasty, I will have to try it asap!

    Thanks!

  43. Just voted for you on Saveur…hope you win! Looking forward to meeting you at the BlogHer conference in Atlanta!

  44. Xanela Chic says:

    Cada día me gusta más tu blog… eres una inspiración para todas…
    Mil bsts y ojalá ganes… aunque comento pocas veces, sp te visito y para mi sí que eres la mejor…
    Mil bss…

  45. I’ve already gone to vote (I think on the first day) I can’t say enough wonderful things about you. Another lovely recipe, another beautifully written post.

  46. ahhh mulberries, a true love of mine. such a childhood treat, I adore them. A lovely recipe, the perfect afternoon treat.
    Heidi xo

  47. Kristin says:

    Oh my gosh these look good! I’m throwing a baby shower brunch for my girlfriend next month and these just might have to grace the taste bar!

  48. Liza- I realized I forgot to answer your question. What I normally do is cut the rhubarb in different sizes I use normally. Maybe a freezer bag with rhubarb cut to 1/2″ thickness (for muffins etc) and then another bag with larger pieces (for compote etc). No need to thaw it out even if they go inside muffins.

    Thank you everyone!

  49. Danial123 says:

    Yes indeed…. this is the type of info I was looking for! ;) Thank you!
    table reservation

  50. Samantha Kay says:

    Oh my gosh! These look too delicious to be gluten-free. I just started a gluten free diet and am craving sweeets! Thank you!!

  51. Anonymous says:

    Wow, your pictures are so wonderful! I love it

  52. classiq says:

    It looks delicious, I will have to try it. :)

  53. Sini says:

    This looks really delicious! I love fresh berries and rhubarb. Can’t wait for summer to come.

  54. The cake, the colours, the pictures – all these look amazing… :)

  55. You have taken my breath away!!! Im hooked.

  56. purplebutton says:

    hello. I really like this recipe, never tried it but looking at the gorgeous pics already made my mouth watery.

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