<\/em><\/strong><\/p>\n

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A delicate, soft rhubarb cake topped with crumble. A true classic \u2013 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 \u2013 with almonds, oats and brown sugar \u2013 is simply fantastic. I usually serve it with homemade rhubarb compote :).<\/em><\/p>\n<\/blockquote>\n

Ingredients for crumble topping:<\/span><\/p>\n

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• 50 g plain flour<\/li>\n
• 30 g ground almonds<\/li>\n
• 20 g oats<\/li>\n
• 55 g light muscovado sugar<\/li>\n
• \u00bd teaspoon ground cinnamon<\/li>\n
• 60 g butter, cold and cubed<\/li>\n<\/ul>\n

  Mix the first five ingredients in a bowl. Add the butter and rub between your fingers until you get a crumbly texture. Set aside.<\/p>\n

  Ingredienets for cake:<\/span><\/p>\n

  \n
  • 150 g butter<\/li>\n
  • 220 g caster sugar<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n
  • 2 eggs<\/li>\n
  • 300 g plain flour<\/li>\n
  • 1\u00bc teaspoons baking powder<\/li>\n
  • 1 teaspoon bicarbonate of soda<\/li>\n
  • 160 ml buttermilk or kefir<\/li>\n
  • 400 g rhubarb, cut into 2 cm pieces (no need to peel)<\/li>\n<\/ul>\n

    All ingredients should be at room temperature. Sift together the flour, baking powder and bicarbonate of soda and set aside.<\/p>\n

    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.<\/p>\n

    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.<\/p>\n

    Bake at 170\u00b0C 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.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

    Based on a recipe from Food To Love<\/span><\/span>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    A delicate, soft rhubarb cake topped with crumble. A true classic \u2013 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 \u2013 with almonds, oats and brown sugar <\/p>\n","protected":false},"author":1,"featured_media":6649,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21],"tags":[136,139,102,122],"duration":[],"tag_group":[],"class_list":["post-6648","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","tag-almonds","tag-buttermilk-kefir","tag-oats","tag-rhubarb"],"acf":[],"yoast_head":"\n