1 July 2013

Rhubarb Crumble Cake

My mum has a thing about rhubarb. Every time she sees it in a shop she buys it. No matter if we already have an excess of fruit in the fridge (ahem, 3 boxes of strawberries, a box of rasperries, 8 peaches, 1 punnet of nectarines, 2 bags of grapes, a pineapple and a mango), or if she already knows I sometimes struggle with rhubarby ideas. I can guarantee that 99% of you, myself included, immediately think of crumble when you hear the word 'rhubarb'. But when the sun comes out, crumble is the last thing I want. This weekend the sun came out in full force...I have the sunburn to prove it. I'm by no means complaining though; being the absolute sun-lover I am, I'll take a little bit of sunburn any day over chilly winds and rain. So I had to come up with something that used up our rhubarb but wasn't as dense or as wintery-comforting as crumble. After a little bit of searching I found quite a few recipes for rhubarb cakes and rhubarb crumble tarts. I did a bit of a hybrid of both and made a rhubarb crumble cake. 

It's a pretty simple cake mixture, topped off with some rhubarb chunks and the sprinkled with crumble topping.

So, recipe time:

Crumble ingredients:
50g butter, melted
25g light brown sugar
40g caster sugar
100g plain flour

Melt the butter in a pan over a low heat. Add the two sugars and stir quite vigorously until they're fully incorporated and it looks a little a toffee sauce. Beat in the flour and set aside to cool whilst you cut the rhubarb and make the cake batter.

Rhubarb ingredients:
300g rhubarb
50g caster sugar
2tbsp lemon juice

Cut the rhubarb into inch-long chunks and place in a large bowl. Add the sugar and lemon juice and toss a few times before setting aside.

Cake ingredients:
100g plain flour
100g caster sugar
1/2tsp bicarbonate of soda
1/2tsp baking powder
75g butter
50g ground almonds
6tbsp natural yogurt
1 egg
1 egg yolk
1tsp vanilla extract

Cake method:
Preheat the oven to fan 160. Grease and line an 8-inch square tin.
Place the flour, sugar, bicarb, baking powder, butter and ground almonds in a mixing bowl. With your hands (clean preferably) rub the butter into the other ingredients until it looks like breadcrumbs. 
In a mixing jug, or smaller bowl, mix the egg, yolk, yogurt and vanilla. Add this to the other bowl and mix, this time with a spoon, until fully combined.
Spoon the cake batter into the tin. Top with the rhubarb then sprinkle over the crumble bits.
Bake for 40 minutes and leave to cool completely in the tin. 

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