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Rhubarb Crumble Cake




Rhubarb Crumble Cake


150 g (5oz) unsalted butter, softened, plus extra to grease

400 g (14oz) rhubarb, trimmed and cut into 2.5cm (1in) pieces

175 g (6oz) golden caster sugar

2 large eggs, beaten

100 g (3½oz) ground almonds

3 tbsp milk

125 g (4oz) self-raising flour

1 tsp cinnamon

½ tsp ground ginger

50 g (2oz) flaked almonds

Icing sugar to dust


For the crumble topping

40 g (1½oz) cold unsalted butter, diced

50 g (2oz) plain flour

40 g (1½oz) demerara sugar



Grease and line a 20.5cm (8in) spring form tin.

Put rhubarb into a pan with 25g (1oz) caster sugar and 100ml (3½fl oz) water.

Simmer for 5min. Strain and set aside.

To make the topping, rub the chilled diced butter into the flour until mixture resembles breadcrumbs. Stir in demerara and set aside.

Preheat oven to 180°C (160°C fan) mark 4. Beat the softened butter and remaining caster sugar until pale and fluffy. Gradually add the eggs, beating well after each addition.

Using a large metal spoon, fold in ground almonds, milk, flour and spices. Fold in flaked almonds; turn into prepared tin. Level surface, top with rhubarb; sprinkle with crumble topping.

Bake for 1–1¼hr until a skewer inserted in the centre comes out clean. Leave for 5min before removing from tin. Dust with icing sugar and serve warm with custard and poached rhubarb (see below) or cool on a wire rack and serve cold.

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