The weather is finally starting to feel warmer, the last few days have been positively summer! Its great to see things spring into life in the garden. The rhubarb has gone from non existent to a huge plant in only a couple of weeks. I decided to bake a rhubarb crumble cake for my class members this week. Its a recipe I discovered on BBC Good food website. This is my go to site if I need a recipe for a specific ingredient. This one is really easy and works well especially for those who prefer cakes that are not super sweet.
Ingredients:
250g butter softened
250g golden caster sugar plus 1 tbsp
2 tsp vanilla extract
5 large eggs
300g plain flour, plus 7 tbsp
2 tsp baking powder
1 tsp ground cinnamon
300g rhubarb, washed, trimmed and finely sliced.
How to make:
- Heat oven to 160c/140c fan/gas 3 and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.
- Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter and stir the extra 7 tbsps flour and cinnamon into this with a cutlery knife so it becomes crumbly.
- Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean – you’ll need to lay a sheet of foil on the top after an hour if the cake is browning to much. Cool for 15 mins, then finish on a wire rack.
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