how we eat...rhubarb crumble cake

the perfect Spring cake

Rhubarb crumble cake is a favourite of mine, a delightful combination of moist sponge, slightly tart rhubarb, and crunchy crumble topping. Enjoy!

I need to improve my food photography skills, but I promise this cake is absolutely delicious

Rhubarb Crumble Cake

8inch springform cake tin, greased and lined

Preheat your oven to 160C fan (I think this would equate to 320F)

Ingredients:

• 200g trimmed rhubarb, chopped into 1cm (or smaller) pieces

• 1tbsp granulated sugar

• 1tbsp light brown sugar

• 1tsp vanilla extract

Crumble topping:

• 25g butter, at room temperature¹

• 25g light brown sugar

• 25g plain flour

• 50g porridge oats

• a pinch salt

Cake:

• 175g granulated sugar

• 85g butter

• 3 medium eggs

• 1 tsp vanilla extract

• 75ml milk or dairy free alternative

• 1tsp ground cinnamon (optional)

• 225g self raising flour

Method:

1. Make the rhubarb layer. Add chopped rhubarb to a medium size glass bowl and add 2 tbsp of granulated sugar, 1 tbsp of light brown sugar, and 1 tsp of vanilla extract. Stir and set aside.

2. Make the crumble topping. Rub the butter into the flour and oats to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Add in the sugar and salt and use your hands to combine. Set aside.

3. Make the cake. In a large mixing bowl, whisk the butter and sugar together.

4. Add the eggs, vanilla extract, milk, and ground cinnamon and mix well.

5. Add the flour, being careful not to overmix.

6. Pour the cake batter into the lined and greased tin. Top with the rhubarb mix, then add the crumble layer.

7. Bake at 160C fan for 1hr 15 minutes, checking after 1hr. The sponge is cooked if a clean skewer comes out clean.

8. Allow to cool in the tin for five minutes, then take out the tin and cool on a wire rack. It is best eaten fresh, but will keep in a tin for a few days, although the crumble topping might go a bit soft.

That’s it from me for now, have a great week and thanks for reading! As always, if you enjoyed this piece then please share and subscribe. You can also support my work by throwing a few pennies in the tip jar on Buy Me A Coffee :)

1. I use a dairy free alternative as my husband and daughter don’t tolerate cows dairy