1st March 2018
Rhubarb Crumble Cake
March Madness Rhubarb Crumble Cake
Now is March Madness time where you can find the fresh delicate pink stems of Rhubarb, they have been carefully nurtured and are now available in the shops or you may have grown your own in your garden under a bucket!
This is a fab recipe which I obtained when I did a cooking course in a little shop in Nottinghill in London years ago called ‘Books for Cooks’. It has proved very popular and is the most grubby page now in the entire book so enjoy.
You will Need –
FOR THE CRUMBLE –
125 g Plain Flour
4 tbsp caster sugar
90 g butter
Mix all the above ingredients in a food processor till crumbly.
FOR THE FRUIT –
750 g young pink rhubarb – cut into 1cm chunks
1 tbsp caster suger
1 tsp cinnamon
Toss the rhubarb with the sugar and spice until evenly coated.
FOR THE CAKE –
175 g Butter, softened
175 g caster sugar
175 g plain flour
2 tsp baking powder
1 tbsp milk
Now to make the cake –
beat the butter and sugar together until white and fluffy. Beat in the eggs a little at a time, sprinkling in 1 tbsp of flour when you have added about half of the beaten eggs. Sift over the rest of the flour and BP and fold gently but thoroughly in. Lastly add the milk.
Spread mixture evenly over the base of a lined 24cm springform cake tin which has been lined.
Now pile over the chopped, sugared and spiced rhubarb.
Next sprinkle with the crumble.
Bake in the oven (190degrees) for about 1 hr.
Leave to cool for 15min then serve with thick cream or yoghurt ..yum.