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Rhubarb crumble cake

Rhubarb crumble cake

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A star rating of 4.5 out of 5.56 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 8 slices

Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping - a spin on classic comfort baking

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal304
fat15g
saturates8.7g
carbs36.8g
sugars17.6g
fibre1.5g
protein4.8g
low insalt0.5g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

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Overall rating

A star rating of 4.5 out of 5.56 ratings
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