Rhubarb crumble cake

A delicate, soft rhubarb cake topped with crumble. A true classic – but with the addition of buttermilk, which gives the sponge its lovely lightness. The rhubarb brings a fresh, slightly tangy spring flavour, while the crumble – with almonds, oats and brown sugar – is simply fantastic. I usually serve it with homemade rhubarb compote :).

Ingredients for crumble topping:

• 50 g plain flour
• 30 g ground almonds
• 20 g oats
• 55 g light muscovado sugar
• ½ teaspoon ground cinnamon
• 60 g butter, cold and cubed

Mix the first five ingredients in a bowl. Add the butter and rub between your fingers until you get a crumbly texture. Set aside.

Ingredienets for cake:

• 150 g butter
• 220 g caster sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 300 g plain flour
• 1¼ teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• 160 ml buttermilk or kefir
• 400 g rhubarb, cut into 2 cm pieces (no need to peel)

All ingredients should be at room temperature. Sift together the flour, baking powder and bicarbonate of soda and set aside.

In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix. Then add the dry ingredients followed by the buttermilk, gently folding with a spatula until just combined.

Line a 25 cm cake tin with baking paper. Transfer the batter into the tin and level the surface. Arrange the rhubarb pieces on top and sprinkle evenly with the crumble.

Bake at 170°C for about 60 minutes, or until a skewer inserted comes out clean. Remove from the oven and allow to cool. Before serving, you can dust with icing sugar if you like.

Enjoy!

Based on a recipe from Food To Love.