Rhubarb Crumble Cake
Ingredients
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
Method
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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