Rhubarb Crumble Cake
Here in the UK we are now at the height of rhubarb season: big blowsy field rhubarb is freely available. And in the Wannabe household we have a birthday around this time. The birthday boy also happens to love rhubarb crumble, so I thought I’d celebrate the timely arrival of summer, a bank holiday weekend, birthdays and the gorgeous pink that is rhubarb all in one go with – what else – rhubarb crumble cake!?
As with much of my baking, it doesn’t really fall into the healthy eating category but, like the chocolate cake I posted previously here, this cake is good for the soul. Unlike that cake though, this does at least have fruit in it. Long before we ate rhubarb for pleasure, it was taken for medicinal reasons (admittedly without the addition of – ahem – a LOT of sugar, it is virtually unpalatable). Rhubarb contains minerals, vitamins C and K, calcium, potassium, manganese and magnesium. It’s also full of fibre and great for your gut.
Oh, and it’s pink and it looks pretty. Did I already mention that?
For the cake
- 150g golden caster sugar
- 125g self-raising flour
- 100g ground almonds
- 2 large eggs, beaten
- 150g butter
- 1/2 teaspoon ground ginger
For the rhubarb layer
- 400 g of rhubarb trimmed and cut into 2 to 3cm pieces
- 75 g of demerara sugar (or to taste)
- 1/2 tsp of ground ginger
- 2 tablespoons of water
For the crumble topping
- 60g sugar
- 50g butter, softened
- 50g plain flour
- 1 pinch ground ginger
- Flaked almonds (optional)
- For the stewed rhubarb: Place the rhubarb, sugar, water and ginger in a small saucepan and cover with a lid. Bring to a simmer over a low heat and cook until the rhubarb is tender, about 5-10 minutes. Strain and leave to cool, keeping the syrup for later.
- In a smaller bowl, mix together the crumble ingredients and rub together until the mixture is crumbly.
- Preheat the oven to 180 C / Gas 4. Grease and flour a cake tin.
- In a large bowl, cream the butter and sugar for the cake mix. Slowly add the eggs, adding flour if it separates. Add the rest of the flour and fold in the ground almonds.
- Pour into the prepared dish and spread evenly. The mixture will be quite stiff but it needs to be in order for the stewed rhubarb not to sink.
- Layer the cooled rhubarb mixture on top of the cake mix
- Sprinkle the crumble mixture on top of the cake. Add flaked almonds if you like.
- Bake in the preheated oven until a skewer inserted in the centre comes out clean, about 45 minutes.
- Take the drained rhubarb liquid and reduce for 5-10 minutes, adding extra sugar to taste.
This cake is delicious on its own and made amazing with the rhubarb syrup. The only question is: cream, ice-cream, custard – or a combination of all three?
What’s your perfect summer cake?
Writer, blogger, mother, wife, wannabe yogi.
Good intentions, zero willpower.