Every year the rhubarb plant in our garden grows really big, so today is a yummy alternative to the usual rhubarb recipes! I've also written previous blog posts showing you how to make rhubarb crumble and also jam, if you're interested. This recipe makes moreish slices of soft cake topped with juicy rhubarb and a crispy crumble topping- a real crowd pleaser! These are best eaten on the day you make them, although they can be frozen for up to 3 months and defrosted when needed. They taste great warmed up with a scoop of vanilla ice cream too! Hope you enjoy this recipe~
IngredientsCAKE: 115g butter, 175g caster sugar, 1 egg, 280g self-raising flour, 125ml milk, 200g rhubarb- chopped into 1cm pieces
CRUMBLE: 115g caster sugar, 85g plain flour, 50g butter
Heat the oven to 180C. Grease and line a tin with baking parchment (I used a rectangular tin, but you can use what ever you have handy!)
For the cake: Beat together the butter and sugar until light and fluffy. Whisk in the egg, then fold in the flour and milk until well combined. Spoon into the tin and scatter over the rhubarb.
For the crumble: Mix together the sugar and flour. Rub in the butter until it resembles breadcrumbs, then scatter over the cake.
Bake for 45 minutes until golden. Leave to cool in the tin, before removing and cutting into squares.