I'm still not a lover of crumble, but in recent years I have bought some British rhubarb as soon as it hits the shops as I have a cracking recipe for a spiced rhubarb cake. As it's been too wet to do much up the allotment of late, I'd thought I'd post the recipe, with rhubarb being bang in season.
The cake mix is made in two parts - a sponge bottom and a crumble top. I start by making the crumble for the top;
75g Butter, 100g Plain Flour, 50g Demerara Sugar
1. Rub the cold butter into the flour until it resembles breadcrumbs. Stir in the sugar and put to one side.
Next, prepare the rhubarb;
400g British Rhubarb
2. Wash and cut into 2cm chunks
Then make the cake mix;
100g Butter, 75g Caster Sugar, 2 Eggs, 100g Self Raising Flour, Ground Ginger and Mixed Spice (1tsp of each)
3. Cream the sugar and butter together until light and fluffy.
4. Add the eggs one at a time, beating well as you go.
5. Fold in the flour and spices.
There's not a lot of cake mixture, but don't let that bother you. To put the cake together;
6. Spoon the wet cake mixture into a lined cake tin. Level out the mixture as best you can, then add the chopped rhubarb. Next, sprinkle the rhubarb with a generous tablespoon of caster sugar.
7. Cover the rhubarb with the crumble mixture and, if you have a sweet tooth, a tablespoon of demerara sugar over the top finishes the job nicely.
8. Put the cake into a preheated oven at 180C - in my oven it takes about an hour, but you might wish to check it at 45mins to see how it's coming along.