October 29, 2016

Rhubarb Crumble Cake - just like mum made

I love rhubarb. I love it so much. It reminds me of summer. This recipe reminds me of my childhood.
This is a lovely sponge cake with gooey rhubarb mixture and  a crunchy nutty sugar spice topping!
Replace the cinnamon with cardamon for a fresh and different taste.

Ingredients

250g (1cup) milk
1 tsp lemon juice

115g   (1/2 cup)  butter
330g  (1.5cups)  brown sugar
1 egg
1 tsp vanilla paste (or extract if you don't have)

255g (2 cups) sifted self raising flour (all purpose flour)
1/4 tsp salt
1 tsp bicarbonate of soda (baking soda)

200g (2 cups) chopped rhubarb  (raw) (2cm pieces)
30g  (1/4 cup )walnuts (roughly chopped)
100g (1/2 cup ) white granulated sugar (golden if you have it!)
1 tsp cinnamon (or ground cardamom if you fancy something different)

Serve on own or with cream or ice cream

Method
Heat oven to 180C (170C fan) (350 f)
Measure out milk and add lemon juice. Set aside.
Butter and line a tin (9x13cm)

Cream together butter & brown sugar with mixer if you have (3-4minutes until nice and fluffy)
Slowly add in the egg & vanilla
In a separate bowl sift flour, salt & soda together
Turn down mixer to lowest speed and add 1/3 of flour mix to creamed mixture followed by a 1/3 of the milk/lemon   - alternate  flour / milk until just incorporated
Turn off mixture and stir in rhubarb pieces

Pour mix into prepared tin
in a bowl mix the sugar, spice and chopped walnuts
Sprinkle evenly on top of the cake mix

Bake for 30-40 min -until cake is golden and just coming away from the sides -  test with a skewer to ensure baked through.
Serve on it's own, hot or cold, add cream or ice cream should you wish





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