Rhubarb Crumble Cake/Pudding.
This is based upon Rachel Allen’s Rhubarb and Ginger Crumble Cake. I have omitted the Ginger and substituted Cinnamon.But feel free to revert back to the original. I just have a deep, deep love for the cinnamon, cake and fruit thing.I’m like a rat up a drainpipe.
Servings Prep Time
8/10slices 30 minutes
Cook Time
55minutes
Servings Prep Time
8/10slices 30 minutes
Cook Time
55minutes
Ingredients
Crumble topping
Cake
Instructions
  1. Simmer the rhubarb, cinnamon, sugar and 2 tbsps of water gently in a saucepan for five minutes until still firm but softened. Allow to cool. Preheat the oven to 180 C.
  2. For the crumble topping-technically you should sift the flour and baking powder into a bowl and then rub in the butter with your fingers until breadcrumb like before mixing in the sugar.I just blitz the lot in my food processor until sandy.Place in the fridge to chill (about 20 mins)
  3. For the cake-cream the butter until soft in a free standing mixer or with a hand held whisk.Add the sugar and whisk until pale and fluffy.Beat in the eggs one at a time before adding the cinnamon and milk. Sift in the flour and baking powder and fold into the mix well. I get a bit frustrated with folding in forever so I have to admit I just whisk the flour and baking powder right in.
  4. I used an 8 inch loose bottomed cake tin but I did have some overflow so a 9 inch cake tin or similar would be best.Fill the tin with the cake batter. Spread the rhubarb mixture gently over the cake batter. Scatter the crumble mix all over and bake the cake for 45/50 minutes.Watch carefully at the end as the top can start to catch.
  5. Let the cake cool significantly in the tin but you can remove while still warm.In fact it’s a bloody good idea to do so.This cake warm is divine.
  6. Apply to pig in s..t face.
Recipe Notes

PIN ME FOR LATER!

I have linked this post up with Cook Blog Share at http://www.easypeasyfoodie.com and Friday Frolics

Hijacked By Twins

Island Living 365