• Tea for Two

RHUBARB CRUMBLE CAKE

Updated: Sep 1

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)

 

EQUIPMENT

15cm / 6 inch square baking tin

 

INGREDIENTS


rhubarb filling

2 sticks fresh rhubarb (around 130g)

1 tbsp light brown sugar


crumble topping

30g butter, room temp*

25g light brown sugar

45g plain flour (10% protein)

20g almonds, chopped (optional)


cake base

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

 

METHOD


Preheat oven

Preheat the oven to 170°C (fan oven)



Step 1

Wash, dry and cut the two sticks of rhubarb into roughly 2 cm slices.



Step 2

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.



Step 3

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. 



Step 4

Add in 30g softened butter and rub together by hand until you have a crumbly consistency and it just holds together when compressed.



Step 5

Add in 20g chopped almonds and mix in before setting aside for later.



Step 6

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.



Step 7

Add in the egg, and 1 tsp vanilla paste or extract and beat them into the mixture until nicely emulsified and smooth.



Step 8

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.



Step 9

When the flour is about half incorporated, add in 1 tbsp milk and finish mixing on a low speed until the batter is smooth.



Step 10

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.



Step 11

Back to the rhubarb; give it a good mix then place them on the batter in an even layer.



Step 12

Finally, sprinkle on the crumble over the top



Step 13

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.



Step 14

Transfer the cake to a wire rack to cool completely before serving.

 

happy baking! X

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