This triple berry and rhubarb cake is exceptional! A juicy berry rhubarb filling and delicious crumbles make this one of the best cakes ever!
If you haven’t had the privilege of experiencing the added value of rhubarb in a pie, now is the time. Grab some rhubarb and bake this Berry Rhubarb Cake. It’s phenomenal!
Triple berry and rhubarb filling
Following the example of this popular strawberry rhubarb cake, we swap out the strawberries for a triple berry mix and tweak the other ingredients to compensate for the slight change.
Frozen or fresh triple berry mix can be used for this cake. Do not thaw the berries if they are frozen.
My favorite is to use a triple berry blend of blueberries, raspberries, and blackberries.
Rhubarb is generally in season from April to June or July. Fresh rhubarb may be hard to find in some grocery stores (Whole Foods and Albertsons are often a good place to start), but many people grow rhubarb, so check with family and friends. You’ll be surprised who has a rhubarb plant lurking in their backyard.
Assembling the triple berry and rhubarb cake
Putting this cake together is very simply.
- Unroll a single pie crust and carefully place on a 9-inch pie plate. Cut and score the edges.
- Spread the prepared filling over the base.
- Top with sprinkles.
The crumbles are a wonderfully simple combination of flour, brown sugar, and butter. Quick and easy to make, it’s the perfect topping for this sweet and tart cake.
The baking time is crucial
Place the triple berry rhubarb pie on a foil-lined baking sheet and bake for about 70-75 minutes.
It is really very important to bake this cake long enough. The bubbly filling should be very thick and syrupy. If the bubbles are thin and juicy, continue baking, even if it takes longer than the 75 minutes listed in the recipe.
If the crumble or crust edges are browning too much, cover lightly with foil while baking.
And while a warm cake is absolutely irresistible, letting the cake cool completely also helps make it perfect. (Individual cake slices can be microwaved for a few seconds before serving!)
This Berry Rhubarb Cake is tart and sweet, vibrant and moist.
And it’s absolutely exceptional, served with a scoop of vanilla ice cream. The smooth creaminess balances the deliciously pungent taste of the berries and rhubarb.
I mean, honestly, the whole Three Berry Rhubarb Pie + Ice Cream is pretty much the only reason I bring my rogue rhubarb plant back to proper civilization every spring.
I’ve always loved strawberry rhubarb cake and won’t be turning my back anytime soon, but I would choose this three berry rhubarb cake over almost any other cake any day. It’s awesome!
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Triple Berry Rhubarb Cake
Filling:
- 3 cups (400-450 G) Triple berry mix, fresh or frozen (do not thaw if frozen)
- 2 cups (240-250 G) sliced rhubarb (about 1/4 inch thick)
- ⅔ Cup (141 G) granulated sugar
- ¼ Cup (30 G) cornstarch
sprinkles:
- ¾ Cup (107 G) all purpose flour
- ⅓ Cup (71 G) packaged light brown sugar
- 6 tablespoon (85 G) cold butter
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Preheat the oven to 375 degrees F.
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In a large bowl, combine berries, rhubarb, sugar, and cornstarch. Mix well. The mixture will begin to thicken and become syrupy as you stir.
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Unroll the pie crust and place on a 9-inch pie plate, trimming and crimping the edges.
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Pour the berry and rhubarb mixture evenly into the crust. In a small bowl, mix together the flour and brown sugar.
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Add the butter and use a pastry cutter or two knives to cut the butter into the flour and sugar mixture until it has a coarse crumb consistency.
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Sprinkle the sprinkles evenly over the top of the cake (but don’t cover the edges of the cake base).
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Place cake on foil-lined baking sheet (to catch any drips) and bake 70-75 minutes, until crumbles are golden and filling is thick and syrupy. If necessary, cover the edges of the pie crust halfway with foil or a pie crust to prevent over-browning.
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Allow the cake to cool completely before slicing (the filling will thicken as it cools). Serve with a scoop of vanilla ice cream or sweetened whipped cream, if you like.
Triple Berry Blend: My favorite is to use a triple berry blend of blueberries, raspberries, and blackberries.
Portion: 1 portion, Calories: 270kcal, Carbohydrates: 48G, Protein: 2G, Fat: 9G, Saturated Fatty Acids: 5G, Cholesterol: 23mg, Sodium: 73mg, Fiber: 2G, Sugar: 31G
Recipe Source: from Mel’s Kitchen Cafe
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