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- Rhubarb Crumble Cake
Rhubarb Crumble Cake
-
8 serving
Prep time:
Cook time:
Serves: 8
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Ingredients
- 160g Unsalted Butter, (Softened plus, an additional 30g cold butter for the topping)
- 600g Rhubarb, (Trimmed and cut into 5cm pieces)
- 170g Golden Caster Sugar, (plus an additional 200g for the poaching liquor and 30g for the topping)
- 2 whole Eggs, (Beaten)
- 100g Ground Almonds
- 1½ tbsp Milk
- 1½ tbsp Lemon Juice, (Plus the peel of lemon rind)
- 125g Self-Raising Flour
- ½ teaspoon Cinnamon
- 50g Flaked Almonds
- 30g Plain flour
- 200ml Water
- 1 tbsp Vanilla bean paste
Method
Step 1
For the Poached Rhubarb - Bring the sugar (200g), water and vanilla paste to a boil then add the rhubarb.
Step 2
Poach for about 4 minutes or until the stem is tender but not falling apart.
Step 3
Remove from the liquor.
Step 4
Pour half of the liquor onto the rhubarb.
Step 5
To make the glaze boil the rest until you have a syrup.
Step 6
For the crumble topping - Rub the diced cold butter with the flour until the texture resembles bread crumbs.
Step 7
Mix in the sugar (30g).
Step 8
For the sponge - Set the oven to 180 degrees C
Step 9
Line an 8 inch baking tin with parchment paper.
Step 10
Beat the softened butter with the caster sugar until pale and fluffy.
Step 11
Slowly add the eggs, mixing thoroughly between each one.
Step 12
Fold the almonds, flour, ground almonds and cinnamon, then loosen with lemon juice then milk.
Step 13
Layer the poached rhubarb around the top of the cake.
Step 14
Top with the crumble and bake for 60-90 minutes or until a clean knife comes out clean when inserted into the centre.
Step 15
Serve with custard and poached rhubarb.
Shop the ingredients
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Value
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McDougalls Self Raising Flour 1.1kg
1.1kg£1.65
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Other
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Ocado Ground Almonds 200g
200g£2.90
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LIFE 1m+
Ocado Flaked Almonds 200g
200g£2.90
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Ocado Ground Cinnamon 35g
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Taylor & Colledge Organic Vanilla Bean Paste 65g
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