Rhubarb Crumble Cake

It is rhubarb time of year again and I always think rhubarb kicks off the season of home grown fruit (although it’s technically a vegetable). My parents have a rhubarb crown for me which is going to go on the patio in a pot: they have always grown rhubarb and I have always loved rhubarb crumble, despite arguing with my Dad as to whether or not dates should be added. As a child I always thought not. I’m currently undecided.

I was very lucky and grateful to be given some amazing home-grown rhubarb by my friend Sharon, an expert gardener, and it was perfect for this Rhubarb Crumble Cake. It makes a great dessert as it is wonderful still warm, either on its own or served with custard, cream, ice cream or anything else you fancy.

It is also very good as a slice of cake either cold or warmed up. So essentially it’s good any time of day and makes a change from rhubarb crumble (with or without dates) or stewed rhubarb.

It can sometimes be a little difficult to get the right balance of sweetness with rhubarb. This recipe, adapted from Leiths Baking Bible, keeps some of the tartness of the rhubarb while making it sweet enough.

There is no need to cook the rhubarb beforehand and it will keep its shape in the cake whilst being deliciously soft and juicy to eat.

Recipe

Ingredients

For the crumble topping

85g plain flour

55g butter

30g sugar

For the Filling

675g rhubarb

1 tablespoon sugar

For the Cake

100g butter

100g sugar

2 eggs

100g SR flour

Method

Set the oven to 180ºC. Grease a 20cm/8″ loose bottomed cake tin.

Make the crumble: rub the butter into the flour in a bowl and stir in the sugar. Set aside.

Prepare the rhubarb: wash, trim and cut into pieces. Stir in the tablespoon of sugar. Set aside.

Make the cake: Cream the butter and sugar until pale and creamy. Add the eggs one at a time and mix in. Fold in the flour.

Cake mix, prepared rhubarb and crumble mix ready to assemble

Spoon the cake mix into the tin and spread evenly.

Cover evenly with the rhubarb pieces.

Sprinkle the crumble mixture over the top of the rhubarb.

Bake in the oven for around 50 minutes or until the top is golden brown and feels firm to the touch.

And enjoy the new season’s rhubarb. Thank you very much Sharon!

Categories: Baking, Cakes, Desserts, Fruit, Recipes

Tags: baking, cake, crumble, dessert, recipe, rhubarb, seasonal cooking