Rhubarb Crumble Cake!
Easy, delicious, rhubarb crumble in cake form... what could be better than rhubarb crumble cake?!
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Servings: 9 Slices
Ingredients
Crumble
- 50 g caster sugar
- 50 g unsalted butter
- 100 g plain flour
Cake
- 175 g unsalted butter
- 175 g light brown sugar
- 175 g self raising flour
- 3 medium eggs
- 1 tsp vanilla extract (optional)
- 1 tsp ground ginger (optional)
- 400 g rhubarb (chopped)
Instructions
- Make crumble mix by rubbing together the sugar, butter and flour to a breadcrumb texture
- Preheat the oven to 180ºc/160ºc fan and line a 9” square tin with parchment paper
- Beat the butter and sugar until creamy
- Add flour, eggs, vanilla, ground ginger and mix
- Fold through rhubarb and pour into the tin. Or, pour the cake mix into the tin, and top with the rhubarb.
- Sprinkle over the crumble mixture
- Bake for 40-45 minutes, leave to cool for a while and then enjoy!
Notes
- This cake will last for 3+ days at room temperature
- You can freeze the cake for 3+ months
- I use this 9" baking tin in my recipe
- You can use shop bought crumble mixture if you prefer, or even leave it off if you don't fancy it.
- See notes above on making this a layer cake
- The recipe has been updated in April 2024 - the only addition is ground ginger which is optional.