A seasonal take on the comforting classic.
Rhubarb is one of my all-time favourite fruits, so I was very excited to pick up my first batch of the year from Tay Valley Fruits at Edinburgh Farmers’ Market last week. I roasted about half of it – delicious cooked in orange juice and brown sugar – and kept some back to bake with. I love rhubarb crumble but fancied something a wee bit different; lighter and more springlike, even if the weather’s had other ideas recently. This BBC Good Food recipe combines a light, rhubarb-rippled sponge with spiced crumble topping for a seasonal twist on the comforting classic. It’s a wee bit more involved than making an actual crumble but the results are worth it – and it keeps well for a week. To make the rhubarb crumble cake, you will need:
250g butter, softened
250g golden caster sugar, plus 1 tbsp
2 tsp vanilla extract
5 large eggs
300g plain flour, plus 7 tbsp
2 tsp baking powder
1 tsp ground cinnamon
300g rhubarb, washed, trimmed and finely sliced
1) Preheat the oven to 160C/ 140C fan/ Gas 3 and grease and line a 20cm round baking tin. Put the butter, sugar (keeping back that tbsp) and vanilla into a big mixing bowl.
Beat together with an electric whisk or mixer until smooth, light and fluffy.
2) Next, beat in the eggs one by one (don’t worry if it looks a wee bit curdled).
Spoon out about 85g of the batter into a separate bowl (for the crumble), then fold in the flour and baking powder (keeping back 7 tbsp of flour as above).
Fold the chopped rhubarb into the cake batter carefully, until well distributed.
3) To make the topping, stir the extra 7 tbsp of flour and cinnamon into the leftover batter with a palette knife until a crumbly consistency is achieved.
4) Scrape the cake batter into the prepared tin.
Then cover evenly with the crumble topping…
… and 1 tbsp sugar.
5) Bake for 1 hour 45 mins – the recipe states 1 hour 15, but the comments and I seem in agreement that it takes at least 30 mins longer. If it starts to brown too much then cover with tinfoil after the first hour or so, and check as necessary.
The cake is ready when a skewer comes out clean. Cool for 15 mins in the tin, then leave to cool completely on a wire rack.
The sponge is nice and light with just enough crunch from the topping. Lovely served warm with some custard for pudding, but just as delicious on its own.
Do you have any favourite rhubarb recipes? Share them below!