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Rhubarb Crumble Cake
By Hidden Hut, The

For the topping
2lbs rhubarb
2 tsps ground ginger                                                      
For the cake
175g plain flour
140g light muscovado sugar
140g butter
1 tsp ground cinnamon
1/4 tsp salt
For the cake
175g butter
200g golden castor sugar
3 large eggs
175g plain flour
1 tsp baking powder
2-3 tbsp milk
  1. Add chopped rhubarb into saucepan with ginger and splash of water.
  2. Bring to boil and simmer until rhubarb is tender but try to retain its shape.
  3. Leave aside to cool.
  4. Preheat oven to 180c and butter a shallow 23cm square cake tin.
  5. Put the five topping ingredients in a food processor and blend to make a sticky crumble.
  6. In a separate bowl blend the butter, sugar, flour and baking powder using an electric hand whisk, gradually adding enough milk to make a creamy mixture that drops from a spoon.
  7. Spread in the tin and spoon over the rhubarb.
  8. Top with the crumble and press down.
  9. Bake for 45-50 mins until golden and a skewer inserted comes out clean.
  10. Cool in the tin, cut into squares and dust with icing sugar.

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