Rhubarb is a leafy green plant with pink stalks popular in the UK. The leaves are inedible as they are poisonous so only the stalks are used. Technically rhubarb is a vegetable but it is largely considered a fruit because it is usually used in desserts and cooked with sugar
For the cake:
- 150g butter, softened
- 150g caster sugar
- 3 large eggs
- 1tsp vanilla extract
- 200g self raising flour
- 2 tbsp milk
- 300g rhubarb, trimmed and chopped into 2cm pieces
For the crumble topping:
- 75g plain flour
- 50g brown sugar
- 50g cold butter, cubed
Method:
Preheat oven to 180ºC or 160ºC for fan assist oven. Grease and line a 20cm x 30xm rectangular baking pan with baking paper.
For the cake batter: Cream together the softened butter and caster sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Fold in the self raising flour, then stir in the milk to loosen the batter
Add the chopped rhubarb. Gently fold the chopped rhubarb into the cake batter and pour the mixture into the prepared baking pan. Smooth the top with a spatula.
For the crumble topping: In a bowl, rub the cold butter into the plain flour with your fingertips until it resembles breadcrumbs. Stir in the brown sugar.
Scatter the crumble mixture evenly over the top of the cake batter.
Bake the cake for 40-45 minutes or until a skewer inserted into the centre comes out clean and the crumble is golden and crisp.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice into squares and serve as is or with a dollop of cream or custard.
