RHUBARB CRUMBLE CAKE

Rhubarb crumble cake image

Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping - a spin on classic comfort baking

Provided by Sarah Cook

Categories Afternoon tea, Dessert

Time 1h40m

Yield Cuts into 8 slices

Number Of Ingredients 8

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Ingredients

250g pack of butter , softened
250g golden caster sugar , plus 1 tbsp
2 tsp vanilla extract
5 large eggs
300g plain flour , plus 7 tbsp
2 tsp baking powder
1 tsp ground cinnamon
300g rhubarb , washed, trimmed and finely sliced

Steps:

Heat oven to 160C/140C fan/gas 3 and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.
Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.
Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean - you'll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.

Nutrition Facts : Calories 304 calories, Fat 15 grams fat, SaturatedFat 8.7 grams saturated fat, Carbohydrate 36.8 grams carbohydrates, Sugar 17.6 grams sugar, Fiber 1.5 grams fiber, Protein 4.8 grams protein, Sodium 0.5 milligram of sodium