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Super Fluffy Rhubarb Cake With CrumbleTopping
Makes 2 small loafs
Easy
Prep:
Cook:
This recipe was more of an experiment but I can honestly say it is one of the fluffiest and delicious cakes I have ever made.
Skip to ingredients
- - 300g rhubarb
- - the juice of 1/2 a lemon
- - 165g flour
- - 175g butter at room temperature
- - 175g sugar
- - 3 eggs
- - 1 tsp vanilla
- - 1 tsp baking powder
For the topping:
- - 300g rhubarb
- - the juice of 1/2 a lemon
- - 165g flour
- - 175g butter at room temperature
- - 175g sugar
- - 3 eggs
- - 1 tsp vanilla
- - 1 tsp baking powder
- - 2 tbsp flour
- - 1 tbsp sugar
- - 25g cold butter
Method
step 1
Heat the oven at 180C and line an oven tray with baking paper. I used 2 small bread trays. Cut the rhubarb in sticks of about 3 cm long and put in a bowl with the lemon juice. In a separate bowl mix the butter, sugar and vanilla until soft and fluffy then add the eggs one by one and keep mixing until well combined. After slowly fold in the flour and baking powder.step 2
Mix half the rhubarb with the cake mix and pour it in the oven tray. Then place the remaining rhubarb sticks on top of your cake.step 3
For the topping place the cold butter, flour and sugar in a bowl and rub together with your fingers until you get a mixture resembling bread crumbs. Sprinkle your crumble on top of the cake evenly.step 4
Bake in the oven for about 40 minutes or until a skewer comes out clean when you stick it in the centre of your cake. When your cake is done leave it to cool for 10 minutes, decorate with icing sugar and serve. This cake is delicious hot or cold and will stay soft and fluffy for 2-3 days if it last that long.
