Springs here (I think) and so is an abundance of rhubarb. I hate rhubarb fresh, tinned, frozen, boiled, baked I hate it all. I don’t know why I hate it, maybe it’s from school days and a bad experience but I just can’t bare it, that was until I tried this cake.
Moist sponge with sweet pellets of rhubarb topped with a crunchy crumble topping.
For the cake
250g Butter, softened
250g Caster sugar
2 teaspoon vanilla extract
5 Large eggs
300g plain flour + 80g
2 teaspoon baking powder
1 teaspoon ground cinnamon
300g rhubarb, washed, trimmed and finely sliced
Turn oven to 160c. Grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. Mix butter, sugar and vanilla into a big mixing bowl. Using a wooden spoon beat until light and fluffy or use a whisk. Add the eggs, one by one, then fold in the flour and baking powder. Remove 85g of the batter, and stir the extra flour & 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 around 1 hour 15 minutes, until a knife poked in comes out clean. If the cake isn’t ready and is starting to brown cover with foil. Remove from the oven and allow to cool. Serve with custard or cream depending on how wet and cold it is outside.