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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

3 eggs

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.

Rhubarb Crumble Cake

 

 

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