To use up the rest of the rhubarb I was
begged asked by my family to bake another cake. I decided to make a rich sponge cake with a layer of rhubarb topped with an oaty crumble. It was a big hit in our house! The cake is quite substantial so would be fab for an afternoon tea gathering, coffee morning or cake stall. You could use apples, pears, plums or berries instead of rhubarb if you like.
Rhubarb Crumble Cake
140g softened butter or baking spread
220g caster sugar
2 free range eggs
1 tsp vanilla extract
180ml natural yoghurt or soured cream
300g plain flour
3 tsp baking powder
½ tsp bicarbonate of soda
1 tsp cinnamon
300g rhubarb, thinly sliced
110g light soft brown sugar
40g plain flour
40g rolled oats
60g butter, melted
Preheat oven to 180C/160C Fan. Grease and line 23cm spring-form or loose-bottomed cake tin.
Cream the butter and sugar together until pale and fluffy. Add the eggs and vanilla beating well after each addition and ensuring each egg is thoroughly incorporated before adding the next one. Add the yoghurt and sifted flour, baking powder, bicarbonate of soda and cinnamon. Fold in until everything is thoroughly combined. Spread into your prepared cake tin.
Sprinkle the sliced rhubarb over the cake batter. Combine the crumble ingredients and sprinkle over the sliced rhubarb. Bake the cake for about 50 minutes. The topping will be golden and a skewer inserted into the middle of the cake should come out clean. Leave the cake to cool in the tin for 15 minutes before turning out on to a wire rack to cool completely. Make sure the cake is completely cool before you try to cut it into slices.