RHUBARB CAKE
Preheat oven Electric 180C/Fan 160C, Gas 4
Servings: 24 pieces
Equipment
- sharp knife & chopping board
- lemon squeezer
- electric mixer
- 3 mixer bowls
- sieve
- small bowl for eggs
- 23cm/9inch square cake tin, greased and lined
Ingredients
- 300 g rhubarb
- ½ lemon
- 175 g Caster Sugar
- 175 g butter
- 165 g SR flour
- ¼ tsp baking powder
- 3 eggs
- 2 tsp Vanilla essence
Topping
- 25 g butter
- 50 g SR flour
- 2 tsp ground ginger
- 25 g caster sugar
Instructions
- Prepare rhubarb and cut into 3cm pieces, place in a bowl
- Take juice from lemon and pour over rhubarb. Leave to one side
- Make topping – sieve flour and ginger into a mixing bowl, add sugar and butter. Rub in the fat until mixture resemble crumbs. Leave to one side
- Beat butter and sugar until soft and fluffy
- Beat eggs and vanilla essence
- Sieve flour and baking powder on to butter and sugar
- Add egg mixture and beat with food mixer until smooth
- Gradually fold in half the rhubarb
- Pour into prepared tin and level
- Scatter remaining rhubarb over the cake mixture
- Spoon over the crumble mixture
- Bake for 40-50 mins
- Leave to cool in the tin for about 15 mins, remove from tin and leave to cool before cutting into squares
- Sprinkle with icing sugar and serve with crème fraiche or cream
- Raspberries/strawberries/blueberries also work well in this recipe. I don’t usually add the ginger with this fruit as I prefer Cinnamon in the crumble topping with the soft fruits.