Simmer the rhubarb, cinnamon, sugar and 2 tbsps of water gently in a saucepan for five/ten minutes until still firm but softened. Allow to cool. Preheat the oven to 170 C - 340 F - Gas Mark 5
To make the crumble topping you can 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 but I just blitz the lot in my food processor until sandy and clumping together. Set aside.
Place all the sponge ingredients - 100 grams (3.5 oz) unsalted butter soft or baking spread, 175 grams (1.5 cup) plain flour or self raising and omit the baking powder, 2 tbsp milk, 100 grams (half a cup) caster sugar, 1 tsp baking powder, 1 ½ tsp cinnamon and 2 large eggs - in your mixing bowl and beat together with an electric mixer for about three minutes until the batter goes a paler colour.
Empty the mixture out into your lined or greased baking cake tin. About 8 " round or square it matters not.
Spoon your rhubarb carefully on top of the sponge layer. There may be a lot of juice from the stewing but just spoon the soft fruit on top and discard the juice or save for extra fabulous drizzling later.
Now cover with crumble Colin.
Bake for 50-60 minutes. Try not to let the top go too dark. Turn the oven temperature down a little if it starts to colour too much. I use a cocktail stick to check that there is no batter on it when I insert it in the middle and remove. If there is just stewed fruit on it then the cake is cooked. Hurrah!
Let the cake cool significantly in the tin but you can remove while still warm. In fact it's a genius like good idea to do so. This cake warm with cream as a pudding is seriously divine.
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