After some googling, I decided upon a Rhubarb Crumble cake, and here is the recipe:
250 g unsalted butter, softened
250 g golden caster sugar, plus 1 tbsp for the crumble topping
2 tsp vanilla extract
5 large eggs
300 g plain flour, plus 7 tbsp for the crumble topping
2 tsp baking powder
1 tsp ground cinnamon
300 g rhubarb, washed, trimmed & finely sliced
Heat oven to 160 deg C / 140 deg C (fan) / gas 3.
Grease and line the base and sides of a deep 20 cm round cake tin.
Preparing the ingredients
Beat the butter, 250 g sugar and vanilla in a mixing bowl until light and fluffy.
I used my Kitchen Aid stand mixer
Incorporate the eggs into the mixture one at a time.
Fold in 300 g flour and baking powder.
Spoon out 85 g of the batter and to this add the extra 7 tbsp flour and cinnamon. Mix with a cutlery knife until it becomes crumbly.
Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin.
Scatter over the crumble mix and 1 tbsp sugar.
Prior to baking
Bake for 1 hr 15 min, until a skewer poked in comes out clean.
If the cake looks like it's browning too much on the top, lay a sheet of foil over the top.
Cool for 15 min in the tin and finish cooling on a wire rack.
On display at Felix & Oscar cafe, Great Western Road for Glasgow Baking Club
The cake is lovely served with cream - yummy!!