Name: Rhubarb cake with crumble topping
Prep time: 90 min
Total time: 90 min
Yield: 12
Ingredients: Crumble topping; 1/4 cup (35g) plain flour; 1/4 cup (30g) almond meal; 1/4 cup (20g) rolled oats; 1/4 cup (55g) firmly packed brown sugar; 1/2 teaspoon ground cinnamon; 60 gram butter, chopped; Cake; 150 gram butter, softened; 1 teaspoon vanilla extract; 1 cup (220g) caster sugar; 2 eggs; 1 1/2 cup (225g) self-raising flour; 1/2 cup (75g) plain flour; 1/2 teaspoon bicarbonate of soda; 3/4 cup (180ml) buttermilk; 1 bunch (400g) thin-stemmed rhubarb, trimmed, chopped into 2cm pieces

Rhubarb cake with crumble topping

Rich, tart rhubarb with rolled oats and cinnamon makes this classic cake an even more comforting winter treat.

Serves 12

Prep

1H 30M

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This rhubarb cake combines the best of two worlds – a delicious cake and comforting crumble dessert. Don’t forget the drizzle of cream!

Ingredients

Crumble topping

1/4 cup (35g) plain flour

1/4 cup (30g) almond meal

1/4 cup (20g) rolled oats

1/4 cup (55g) firmly packed brown sugar

1/2 teaspoon ground cinnamon

60 gram butter, chopped

Cake

150 gram butter, softened

1 teaspoon vanilla extract

1 cup (220g) caster sugar

2 eggs

1 1/2 cup (225g) self-raising flour

1/2 cup (75g) plain flour

1/2 teaspoon bicarbonate of soda

3/4 cup (180ml) buttermilk

1 bunch (400g) thin-stemmed rhubarb, trimmed, chopped into 2cm pieces

Method

To make crumble topping, place dry ingredients in a medium bowl; rub in butter using fingertips.

Preheat the oven to 180°C (160°C fan-forced). Grease a 25cm springform pan; line the base and side with baking paper.

Beat the butter, vanilla and sugar in a small bowl with an electric mixer until pale. Add the eggs, one at a time, beating well after each addition. Transfer the mixture to a large bowl. Stir in the sifted dry ingredients and buttermilk in two batches.

Spoon the cake mixture into the prepared pan; smooth top. Sprinkle with rhubarb then crumble topping.

Bake for 45 minutes, then cover loosely with foil and bake for a further 15 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan. Dust with sifted icing sugar before serving.

Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

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Ingredients

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