Rhubarb Shortbread Crumble Cake

Today, I’m excited to share with you my latest creation – a Rhubarb Shortbread Crumble Cake! This dessert is the perfect combination of sweet and tangy flavours with juicy rhubarb pieces and a crunchy crumble topping. It’s a recipe that’s sure to impress your friends and family, and one that’s perfect for any occasion. So, if you’re looking for a new dessert to try, grab your apron and let’s get baking!

Click here to jump straight to the Rhubarb Shortbread Crumble Cake printable recipe!!!

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The Rhubarb Crumble cake is a true delight for the taste buds, made even more delicious with the addition of Dean’s Scottish Shortbread. The delicious sponge base is made with a lovely almond sponge and almond flavour which is layered with juicy rhubarb pieces.

The cake can also be made with other soft fruits that may be in season and local to you. A crunchy and crumbly Scottish Shortbread topping is added to the cake using Dean’s lovely buttery shortbread for a delicious crumble texture. The cake is the perfect combination of sweet and tangy with the rich flavours of Scottish Shortbread taking it to the next level.

We have used the delicious Dean’s Lemon Shortbread Hearts in this recipe. These delicious Scottish Shortbread treats are made with the same buttery Shortbread base as traditional Shortbread, but with the added zest of lemon for a bright and refreshing flavour. By crumbling up the Lemon Shortbread Hearts and using them in the crumble topping or as an additional layer in the cake, you’ll be adding a delicious burst of citrus to the cake recipe that perfectly compliments the tangy rhubarb filling. The result is a unique and mouth-watering dessert that’s sure to impress your guests and satisy your sweet tooth.

Rhubarb Crumble Cake Side View

Your going to love this delicious Shortbread Cake Recipe because…

This recipe is really easy to put together and makes a delicious Spring treat when using rhubarb or a delicious Summer treat when using other Summer soft fruits.

You can even use this delicious recipe in the Winter months by using chopped apple or pears. They also make a delicious crumble cake.

This recipe is a good excuse to bring the custard out and enjoy it warm on a cold Spring day. You can also use cream to serve up the cake slices.

Shortbread Crumble Cake with Lemon Shortbread Image

Scottish Recipe Suggestions

If you like the sound of this delicious Shortbread Cake recipe you may also enjoy making some of my other Scottish inspired recipes. I love this delicious Pitcaithly bannock (Scottish shortbread round). It is so easy to make and really lovely. My family also enjoy this delicious Scottish Rhubarb Crumble when it is in season. It’s so easy to make and really delicious. You could also try crumbling in some of the Scottish shortbread into this type of dish too.

Scottish Shortbread Recipe
Scottish Rhubarb Crumble Recipe

Scottish Pitcaithly Bannock (printable recipe) – https://angiemilne.com/2022/09/13/scottish-shortbread-pitcaithly-bannock/

Tips for making this delicious cake …

You can also use other soft fruits in this cake recipe like strawberries, raspberries, or even soft Summer berries. Rhubarb is delicious in Spring and one of our favourite fillings. Apples and Pears are delicious in the Winter months.

If using other fruits make sure you cut up the pieces into similiar sized cubes as the rhubarb slices so you get similiar results from the recipe.

Leave the cake to cool slightly before removing it from the tin to hold its shape better. It may be slightly crumbly so be careful removing it. If you have time I would cool it down completely.

Top View Shortbread Crumble Cake with Shortbread

Advertisement – Dean’s


Dean’s are a local shortbread factory based in our home town of Huntly, Aberdeenshire. They also have a lovely restaurant with viewing gallery to watch the Scottish shortbread being made while you enjoy a nice lunch. We have enjoyed many a trip there and continue to use the restaurant with the family. We never leave of course without some of their delicious buttery Scottish shortbread based on a traditional recipe. You can read a little bit more about Helen Dean who created the lovely Dean’s shortbread recipe below.

Helen Dean around 1975

“Dean’s http://www.deans.co.ukOur story begins in 1975 at the heart of Helen Dean’s kitchen, in the small town of Huntly, North East Scotland. It was here that Helen first created her delicious traditional shortbread, and her friends and family loved the ‘melt in the mouth’ sensation. Her husband Bill, a Drum Major, thought it was so delicious he decided to use Helen’s baking to help raise funds for the local Huntly pipe band. Their touring helped spread her shortbread’s fame far and wide, and soon, the aroma of home baking would fill the town as Helen established her own small bakery to meet demand.

Dean's Lemon Shortbread Hearts

This recipe uses the lovely Scottish Lemon Heart shortbreads seen above. They are a traditional style of shortbread that can be broken down easily for this recipe.

You can buy them on their website here – https://www.deans.co.uk/browse

Rhubarb Shortbread Crumble Cake

Rhubarb Shortbread Crumble Cake

A delicious fruity sponge with a lemon shortbread crumble topping.


  • 250g Butter
  • 250g Caster Sugar
  • 2tsp Almond Extract
  • 5 Eggs
  • 300g Self Raising Flour
  • 7 Lemon Shortbread Hearts Crumbled
  • 250g Rhubarb sliced chunky
  • 1-2tbsp Caster Sugar


  • Preheat the oven to 160C (fan) and grease up a medium cake tin.  
  • Cream the butter and the sugar together in a large mixing bowl.  Add in the almond extract and the eggs and beat through well.
  • Add in the flour a little at a time and slowly mix through  to create a cake batter. Remove approx 80g of the cake batter and place in a bowl.
  • Crumble the lemon shortbreads into the 80g of cake batter and mix through.
  • Fold the rhubarb into the cake batter and pour into the prepared cake tin.
  • Crumble over the crumbled shortbread mixture on top of the cake and sprinkle with 1-2tbsp of caster sugar.
  • Bake in the oven for 1 hour and 15-30minutes.  Check a cake pin comes out clean from the cake when ready.  If its still sticky give it another 15 minutes.  

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