Rhubarb crumb cake with sumac crumb from Snacking Cakes: Simple Treats for Anytime Cravings (page 60) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brown sugar whip; Crème fraîche whip

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla bean paste.

  • Melissa_427 on May 31, 2026

    Pleasantly moist, great flavor, perfect tang from rhubarb, sour cream, and sumac. Will definitely make again.

  • ShayLRoss on March 28, 2026

    Excellent cake, I loved how soft the texture was and the sumac crumble flavor. As I didn't have rhubarb, I went with the suggestion in the book for berries and utilized the rest of my blueberries. I also thought it wasn't overly sweet, which was a bonus for me!

  • Pandan on April 24, 2024

    This was really good, the dough was very moist. I made it with rhubarb and frozen raspberries and reduced the sugar quite a bit in the dough.

  • Lepa on April 11, 2024

    We liked this cake but it's not my favorite rhubarb cake- or my favorite cake in this book. The sumac is tasty. I think I would like more emphasis on the rhubarb so maybe crumb cake won't be my go-to for rhubarb.

  • boliver13 on June 27, 2023

    My favourite that I’ve made from Snacking Cakes so far - the sumac in the crumble is such a lovely flavour.

  • eliza on June 07, 2022

    My first bake from the book and it was ok. I like the smitten kitchen rhubarb loaf, the Diana Henry cake, and the Nigel Slater cake a lot better so I will continue to make those. The crumble was surprisingly dry, sadly, may be user error since I made it in the food processor. I wasn’t crazy about the sumac in the topping. My friends seemed to like it though. Edit: this froze well and reheated beautifully; liked it more the second time around.

  • pistachiopeas on June 03, 2022

    I was weirdly out of sumac so subbed in lemon zest. Best rhubarb cake I've made.

  • Skamper on July 05, 2021

    We both liked this. Made a half recipe in a 6" round and it worked well. The rhubarb is quite subtle. Loved the brown sugar cake.

  • inflytur on May 15, 2021

    A winner. Sumac complements the rhubarb perfectly. If the crumble is your favorite part of crumb cake, double that part.

  • michalow on April 19, 2021

    This is a nice, not-too-sweet cake with good texture and a subtle, unexpected flavor from the sumac. I used Burlap & Barrel sumac, which is extra fresh and potent, so I used only half of what was called for. The full two teaspoons definitely would have been too much for my taste. Although I am a rhubarb lover, I think this cake is better with blackberries (or a mix of the two).

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