Recipe: Rhubarb Crumble Cake
You can't beat a good old fashioned dessert, and this recipe combines 3 of the best sweet ingredients - rhubarb, cake and crumble!
- 100 g butter
- 100 g caster sugar
- 2 eggs
- 1 drop(s) vanilla essence
- 100 g self-raising flour
- 300 g rhubarb
- 1 tbsp demerara sugar for the rhubarb
- 25 g butter
- 50 g plain flour
- 25 g demerara sugar
Preheat oven to 190°C.
Line Cake Tin
Line a 20cm square cake tin with baking paper.
Make Cake Mix
Cream the butter and sugar until light and fluffy.
Beat in the eggs and vanilla.
Fold in the flour.
Slice the rhubarb into 2cm pieces and toss in the demerara sugar.
Make the crumble topping by rubbing the butter into the flour and stirring in the sugar.
Add Mix To Tin And Bake
Pour the cake mix into the tin and scatter the rhubarb on top.
Sprinkle the topping over and bake for 30 minutes.
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