Rhubarb crumb cake

Moist rhubarb crumb cake is perfect for afternoon tea. The tartness of the rhubarb balances the sweetness of the cake, and the crumble topping works perfectly here. This cake is simple to make and uses ingredients we usually have on hand. An absolute keeper!

Ingredients for the crumb topping:

• 55 g butter
• 60 g sugar
• 100 g plain flour

In a small saucepan, melt the butter. Add the remaining ingredients and mix with a spoon until a crumble forms.

Ingredients for the cake:

• 85 g butter
• 100 g caster sugar
• 1 large egg
• 1 egg yolk, from a large egg
• 1 tsp vanilla extract
• 140 g plain flour
• 1 tsp baking powder
• 80 ml buttermilk
• 180 g rhubarb, cut into pieces (do not peel the rhubarb)

All ingredients should be at room temperature.

In the bowl of a mixer, beat the butter and sugar until light and fluffy. Add the egg and egg yolk one at a time, beating until combined. Add the vanilla and mix. Sift the plain flour and baking powder directly over the batter, pour in the buttermilk, and gently fold with a spatula until just combined.

Line a small 21 × 11 cm loaf tin with baking paper. Transfer the batter to the prepared tin, spreading the surface evenly with a spatula. Arrange the sliced rhubarb on top and sprinkle over the crumble topping.

Bake at 170°C for about 45–55 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.

Once cooled, you can dust the cake with extra icing sugar.

Enjoy!