{Recipe: Rhubarb Crumble Cake}

The theme for yesterday's Glasgow Baking Club meeting was 'Scottish'. Being a bit slow with my response, a lot of the obvious cakes and bakes (shortbread, Dundee cake, carrot cake, oatie biscuits...) were already taken and I had a slight panic over what to make!

After some googling, I decided upon a Rhubarb Crumble cake, and here is the recipe:

{Ingredients}

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

{image source}

{Method}

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!!