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Recipe: Rhubarb Crumble Cake

Posted by Joe on

As featured in Sunday Mirror Magazine.

 

INGREDIENTS:

For the crumble topping:

110g plain flour

30g light brown sugar

70g unsalted butter (cold)

½ tsp ground cinnamon

½ tsp ground ginger

50g chopped walnuts

 

For the sponge:

220g plain flour

1½ tsp baking powder

½ tsp ground cinnamon

½ tsp ground ginger

50g ground almonds

200g golden caster sugar

70g unsalted butter

2 eggs (large)

80g plain yoghurt

½ tsp vanilla extract 

 

For the filling:

350g rhubarb

2 tbsp cornflour

2 tbsp icing sugar

2 tbsp chopped stem ginger

 

METHOD:

Preheat the oven to 180°C / 160°C (fan) / Gas 4.

Grease and line a 23cm / 9” springform cake tin. To make the crumble topping, rub the butter into the flour until you begin to get pea-sized crumbs, then stir through the sugar, spices and chopped walnuts. Pop this into a freezer bag and stash in the fridge while you make the sponge.

For the sponge, stir together the flour, baking powder, spices and ground almonds. Meanwhile, melt the butter in a saucepan over a low heat, then set it aside to cool a little.

In a large bowl, beat together the eggs, sugar, yoghurt and vanilla until pale and creamy, then stir in the melted butter, followed by the flour mixture. Pour this into the prepared tin.

Top and tail the rhubarb, slice it into 5cm batons, then toss it in the combined cornflour and icing sugar. Arrange the rhubarb on top of the cake batter, sprinkle over the stem ginger, then squeeze the crumble into nice big chunks as you scatter it on top.

Bake for 75 minutes, or until a skewer poked into the middle of the cake comes out clean. Cool and dust with icing sugar before slicing, or scoop it warm from the tin and serve with plenty of custard.

 

MORE RECIPES:

- Rhubarb and rose fool

- Apple and rosehip cake

- Turkish delight

- Lemon and rosemary drizzle cake

- Sweet potato spice cake