It’s been a long week – work has been full on, we’ve had dinner at my mums for her birthday, my husbands car battery decided to give up so we’ve been sharing my car until the new one arrives, my nan has been in hospital and has had two operations and then we had our three year old nephew for a day and night (We took him to The Tank Museum. We were on the way there and he said “I hope there will be some big fish with little tails”...we told him there wouldn’t be any fish there and he said “but fish live in tanks”…bless him!). So by today I was ready for an easy day and wanted to make a cake that was quick and simple to make yet full of flavour.
After our trip to the Hive Beach Cafe last week and trying some rhubarb cake I decided to make my own. My traditional Dorset apple cake recipe is a popular recipe on the blog so I thought a rhubarb crumble cake would also go down well. Comfort baking at it’s best!
There are lots of different types of recipes out there, but this one seemed to resemble the one I had last week the best.
[callout title=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
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Method:
- Heat oven to 160C/140C fan/gas 3
- 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
- Beat in the eggs, one by one
- 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 – mine took 1 hr 30 mins (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
The smell that this cake fills the house with while baking is amazing. I really had to control myself while waiting for it to cool. It was worth the wait – fruity, moist and the rhubarb gives it a great kick of flavour.
I will definitely make this again as I think my family will love it!
Rhubarb is a popular constituent of GI diets. It is low in carbohydrate, high in vitamins and is also thought to speed metabolism and aid weight loss……reason enough to make and eat this cake!!!
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