Rhubarb Crumb Cake

By Di Melling on June 6, 2013

Wow! We had some lovely weekends in the garden in May. That is definitely something to celebrate.

This has been my favourite cake this month. It uses lovely rhubarb that is growing its socks off in my garden.

It works equally well for afternoon tea and for a pudding with a dollop of cream.

100g butter, softened

100g caster sugar

100g mixed nuts, chopped

1tsp cinnamon

250g dark brown sugar

1 large egg

225g plain flour

1tsp bicarb of soda

0.5tsp salt

2 cartons of sour cream (142ml each, or 1 x 300ml)

300g rhubarb, cut into 1cm pieces

Oven is pre-heated to 180˚C (160˚C fan). Line a 9 x 13" baking tin with baking parchment.

Melt 15g of butter and stir into the caster sugar, nuts and cinnamon in a bowl and leave until later.

Beat the rest of the butter with the brown sugar and egg (electric hand whisk is good for this). When it's nice and smooth stir in the flour, soda and salt and the soured cream. Finally stir in the rhubarb pieces.

Pour this mixture into the prepared tin and sprinkle with the sugary nut topping. Bake for 30-35 mins. It is quite a soft cake, but you can tell it's cooked if it looks nicely brown and crisp on top.

You can serve it straight away if it's for a pudding, or else leave to cool in the tin and cut into chunky squares to eat any time of day. Enjoy x

 

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  1. Fiona says:

    Made this today and it is delicious – thanks for the recipe x

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