Tea for Two
RHUBARB CRUMBLE CAKE
Updated: Sep 1, 2022
A simple crumble cake made with seasonal rhubarb. If rhubarb isn't your thing, try swapping it out for some other tart fruits like berries or apples.
Watch how to make them below:
Yields: 15cm or 6 inch square cake (around 6-8 slices)
Preparation Time: 20 minutes
Baking Time: 30-40 minutes
Oven Temperature: 170°C (fan oven)
15cm / 6 inch square baking tin
2 sticks fresh rhubarb (around 130g)
1 tbsp light brown sugar
30g butter, room temp*
25g light brown sugar
45g plain flour (10% protein)
20g almonds, chopped (optional)
70g butter, room temp*
35g caster sugar
35g light brown sugar
100g plain flour
1 tsp baking powder
1 egg, large, room temp* (approx. 50-55g)
1 tsp vanilla paste or vanilla extract
1 tbsp milk
Preheat the oven to 170°C (fan oven)
Wash, dry and cut the two sticks of rhubarb into roughly 2 cm slices.
Place the rhubarb into a small bowl with 1 tbsp light brown sugar (use caster sugar if that's more convenient). Mix to coat thoroughly then set aside for later.
In another small mixing bowl, combine 45g plain flour and 25g light brown sugar (again use caster sugar if easier), then mix to evenly distribute.
Add in 30g softened butter and rub together by hand until you have a crumbly consistency and it just holds together when compressed.
Add in 20g chopped almonds and mix in before setting aside for later.
In a large mixing bowl, add in 70g softened butter and 35g each of caster sugar and light brown sugar. Cream these together until pale and fluffy.
Add in the egg, and 1 tsp vanilla paste or extract and beat them into the mixture until nicely emulsified and smooth.
Sift in 100g plain flour with 1 tsp baking powder and on a low speed (or by hand with a spatula) partially mix them in.
When the flour is about half incorporated, add in 1 tbsp milk and finish mixing on a low speed until the batter is smooth.
Line the baking tin with baking paper and pour in the cake batter, making sure to push the batter into all the corners. Optionally, level out the batter.
Back to the rhubarb; give it a good mix then place them on the batter in an even layer.
Finally, sprinkle on the crumble over the top
Bake at 170°C on the middle rack of the oven for 30-40 minutes or until a skewer inserted into the centre comes out clean.
Transfer the cake to a wire rack to cool completely before serving.