Soft, buttery cake, tangy rhubarb and crunchy crumble go together to make this amazing rhubarb crumble cake, great for afternoon tea or an after dinner dessert for the family.
My husband loves rhubarb. We have some wonderful rhubarb growing in our vegetable garden. Thanks to his Grandad, who has been growing his own for a very very long time. Grandad is now 95, and still potters in his own garden, and I think he’d be proud of what we have achieved with ours.
Recently he gave us a few rhubarb plants to place in our garden and they are doing amazingly. So I wanted to do something yummy with the stalks I picked yesterday.
In the past I’ve done the typical stewed Rhubarb. I’ve also poached, roasted, made little tarts, and of course the classic crumble.
This time I thought a cake might be nice. Something my kids and husband can come home to tonight and have after dinner. Assuming I can keep them away from it till after dinner.
I came across this recipe on the internet and loved the idea of the crumble topping. I love crumble toppings and would just about put them on everything.
I got this recipe from Food to love, but it is a Womens Weekly recipe. Heres the link to the recipe.
I did change the recipe slightly when I made it. Because I can’t help myself. Although my change was very minor this time.
I didn’t have any brown sugar, instead I used raw sugar.
I did also double the crumble quantity. Because like I said I LOVE crumble, and I found that the amount stated in the recipe didn’t quite cover enough.
I will write the recipe with the amounts I used. I would love you to give this one a go and let me know what you think.
Justin came home from work, ate two pieces and said,
This is awesome cake!