This delicious rhubarb crumble cake puts a spin on the well-loved classic pudding by transforming it into cake form! It is perfect as an afternoon treat with a cup of tea, or served with lashings of custard as a warming after dinner dessert. Find some seasonal English rhubarb at our Greengrocers.
Ready in: 45 minutes
175g unsalted butter
175g light brown sugar (plus 50g extra)
175g self-raising flour
3 large eggs
1 tsp vanilla extract
400g rhubarb (chopped)
For the crumble topping
120g plain flour
60g caster sugar
60g unsalted butter
1. Preheat the oven to 190C. Grease and line a 9” square traybake tin (or similar) with baking paper.
2. Place the butter and sugar in a large mixing bowl and beat until light and fluffy.
3. Next, add the flour, eggs and vanilla and mix again until a smooth mixture forms.
4. Chop the rhubarb into about inch sized pieces and mix with the extra 50g butter. Tip half into the cake mixture, combine and pour into the baking tin.
5. Pour the remaining rhubarb evenly on top of the cake batter.
6. To make the crumble topping, mix together the flour and butter using your fingertips until they resemble breadcrumbs then stir through the sugar.
7. Top the cake with the crumble topping, ensuring the layer is no more than 1cm deep. You may not use all the crumble mix.
8. Bake in the preheated oven for 35 minutes. The cake shouldn’t wobble when cooked and the crumble topping should be golden in colour.
9. Serve warm with cream or custard as a dessert or leave to cool and cut into squares.
The cake is best eaten on the same day but it will keep in an airtight container for up to 3 days.