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.
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