Rhubarb crumble cake
Pretty-in-pink fruit ripples through this light sponge cake with crunchy crumble topping - a spin on classic comfort baking
Difficulty and servings
Cuts into 8 slices
Preparation and cooking times
Prep 25 mins
Cook 1 hr 15 mins
- Heat oven to 160C/140C fan/gas 3 and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.
- Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.
- Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean - you'll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.
304 kcalories, protein 4.8g, carbohydrate 36.8g, fat 15 g, saturated fat 8.7g, fibre 1.5g, sugar 17.6g, salt 0.5 g
Recipe from bbcgoodfood.com, February 2013.
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http://www.bbcgoodfood.com/recipes/2985677/
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Ingredients
- 250g pack of butter , softened
- 250g golden caster sugar , plus 1 tbsp
- 2 tsp vanilla extract
- 5 large eggs
- 300g plain flour , plus 7 tbsp
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 300g rhubarb , washed, trimmed and finely sliced
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Difficulty and servings
Cuts into 8 slices
Preparation and cooking times
Prep 25 mins
Cook 1 hr 15 mins
Ingredients
- 250g pack of butter , softened
- 250g golden caster sugar , plus 1 tbsp
- 2 tsp vanilla extract
- 5 large eggs
- 300g plain flour , plus 7 tbsp
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 300g rhubarb , washed, trimmed and finely sliced
304 kcalories, protein 4.8g, carbohydrate 36.8g, fat 15 g, saturated fat 8.7g, fibre 1.5g, sugar 17.6g, salt 0.5 g
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11 March 2013
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