If you're a rhubarb lover, then you'll love this Rhubarb Crumble Cake.

It's so easy to make and the lovely crunchy crumble topping gives it a little extra bling!

Rhubarb is one of those ingredients that whenever I mention it, people always have a story to tell about how their Mums or Grandmothers used to bake with it, or how stewed rhubarb was on constant rotation in their house for dessert. 

When I was growing up, my Mum used to stew it, but to be honest, I don't remember if I 'loved' it as a kid.

However, as we do when we get older, we like to reminisce...and so when I became interested in growing my own produce as an adult, I whacked a few plants in. Some would say I over did it, but that's how I seem to roll!!

Now, if you've grown rhubarb before, you would know that one rhubarb plant is more than enough (as I discovered later)...and as I can't stand waste, so began my quest to use it in just about everything.

 

This Rhubarb Crumble Cake was definitely a winner, and quickly made it's way to the top of the list when it came to rhubarb recipes in my kitchen. 

You can bake this cake in any shaped tin you have. 

During lock down, I divided the batter to make two cakes. One for us and one for my neighbours. 

I thought it was only fair that I share the calories around to show them I cared.🤣 

Rhubarb Crumble Cake

Ingredients

• 220g caster sugar
• 150g butter, softened
• 3 eggs, room temperature
• 300g plain flour
• 1 tablespoon baking powder
• 155g full cream milk. room temperature
• 1 ½ teaspoons vanilla essence
• 300g finely sliced rhubarb

Crumble Topping

• 75g of plain flour
• 1 teaspoon cinnamon
• 1 tablespoon of raw or white granulated sugar

Method

1. Preheat oven to 160°C fan forced or 180°C regular and line an 8” cake tin.
2. In a mixing bowl, cream the butter and sugar with an electric mixer until it is light and fluffy (approximately 3 - 5 minutes). Add the eggs one at a time and mix for another minute after each addition.
3. In a separate bowl whisk together the flour and baking powder.
4. Add a third of the flour to the mixture and beat on low until just combined, then add half the milk and beat on low until just mixed through. Repeat until everything is added ending with the last third of flour.
5. Continue to beat until the flour has only just been incorporated. (Do not over beat the mixture)
6. Remove 85g of the cake mixture and place into a small bowl. Add the extra 70g of flour and the cinnamon, then using a knife, mix until it becomes clumpy with no visible flour showing then set aside.
7. Gently fold the sliced rhubarb into the cake batter, then pour into the lined cake tin, smoothing over the surface.
8. Scatter the crumble mixture over the top, then sprinkle 1 tablespoon of sugar evenly over the top.
9. Bake for approximately 1 ½ hours or until a skewer comes out clean.
10. Allow to sit in the tin for 5 minutes then remove and transfer to cool completely on a cooling rack.

Serve with a good dollop of double cream.

Keeps for 3 days in a sealed container at room temperature or frozen for up to 2 months.

I hope you enjoy this recipe, and as always, if you have any questions at all just let me know.

Happy Baking!