PT1¼ –1½H crumble, rhubarb Pudding, Dessert British
FOR THE CRUMBLE TOPPING
Plain flour 25g (1oz)
Light muscovado sugar 25g (1oz)
Salt a pinch
Butter 25g (1oz), softened
Flaked almonds 50g (2oz)
Ground ginger ½ tsp
FOR THE CAKE
Butter 175g (6oz) softened
Caster sugar 175g (6oz)
Self-raising flour 175g (6oz)
Ground almonds 50g (2oz)
Almond extract a few drops
Milk 2 tbsp
Rhubarb 350g (12oz), cut into 3–5cm (1½–2in) lengths
Preheat the oven to 160°C/140°fan/Gas 3. Butter a 20cm (8in) round cake tin and line with baking paper.
To make the crumble topping, tip the flour, sugar and salt into a bowl and add the butter. Rub the butter in until the mixture starts to clump together, then stir in the flaked almonds and ginger.
To make the cake, tip the butter, sugar, flour, eggs, almonds, almond extract and milk into a bowl and beat until smooth. Spoon the mixture into the cake tin. Scatter the rhubarb on top, pressing it down into the cake batter slightly. Sprinkle the crumble topping mixture on top.
Bake for 1¼ –1½ hours until just firm to the touch in the middle, and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10–15 minutes, then transfer to a wire rack to cool.
Serve warm with cream as a dessert, or at room temperature for afternoon tea. The cake is best eaten on the day it’s made, but it will keep for up to 2 days in an airtight container.
Look out for cake tin liners, to save greasing and cutting paper to line the tin.
This cake looks best with rhubarb that is a nice pink colour, rather than too green.
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