Rhubarb Crumble Cake

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 250g pack of butter, softened
• 250g golden caster sugar, plus 1 tbsp
• 2 tsp vanilla extract
• 5 large eggs
• 300g plain flour, plus 7 tbsp
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 300g rhubarb, washed, trimmed and finely sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 180°C (350°F). Grease and line a 23 cm (9 inch) square or round cake tin.

2. For the crumble, rub the 7 tbsp plain flour, the 1 tbsp caster sugar, the cinnamon and a portion of the cold, cubed butter together with your fingertips until it looks like coarse breadcrumbs. Set aside.

3. Cream the remaining butter with the 250g caster sugar until pale and fluffy. Beat in the vanilla extract.

4. Beat the eggs in one at a time, adding a spoonful of flour after each to stop the mixture splitting.

5. Fold in the remaining 300g plain flour and the baking powder until just combined, then gently fold in the sliced rhubarb.

6. Spread the batter evenly into the prepared tin and scatter the crumble mixture over the top, pressing it lightly.

7. Bake for 50 to 60 minutes until golden and a skewer inserted into the centre comes out clean. Cover loosely with foil if the top browns too quickly.

8. Cool in the tin for 15 minutes, then lift out onto a rack to cool completely before cutting into 8 slices.