Rhubarb buckle Edd Kimber


For the crumble topping

  • 50g plain flour
  • 50g golden caster sugar
  • ½ tsp ground ginger
  • 50g unsalted butter, chilled

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g rolled oat

For the rhubarb filling

  • 225g thin, forced rhubarb, trimmed, rinsed and cut into 2½ cm/1in-long pieces

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it’s related to sorrel and dock) but its thick, fleshy…

  • 50g golden caster sugar
  • zest 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren’t necessarily orange – some varieties are…

For the vanilla cake

  • 100g unsalted butter, room temperature, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • zest 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren’t necessarily orange – some varieties are…

  • 2 large eggs
  • 200g plain flour
  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp vanilla bean paste
  • 125ml soured cream
  1. Heat oven to 180C/160C fan/gas 4. Grease a deep 20cm round cake tin and line the base with baking parchment.

  2. To make the crumble topping, put the flour, sugar and ginger in a bowl and mix together. Add the butter and rub together until the mixture resembles breadcrumbs. Stir in the oats and, using your hands, bring the mixture together into a dough, wrap in cling film and chill until needed.

  3. Put the rhubarb pieces in a bowl with the sugar and orange zest, and mix together. Set aside while you make the cake batter.

  4. Put the butter, sugar and orange zest in a large bowl and, using an electric whisk, beat together until light and fluffy, about 5 mins. Add the eggs, one at a time, beating together until combined before adding the next.

  5. In a separate bowl, mix the flour, baking powder, vanilla paste and a pinch of salt together and, in two additions, fold into the butter mixture, alternating with the soured cream. Tip into your cake tin and level out with a spatula. Top with the rhubarb mixture and finish by breaking the chilled crumble into irregular-sized pieces and scattering over the rhubarb. Bake in the oven for about 1 hr 10 mins or until the crumble is golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 1 hr – if it is colouring too quickly, cover lightly with foil for the final 10 mins.

  6. Allow to cool in the tin for 10 mins before carefully transferring onto a wire rack to cool completely. Will keep in an airtight container for up to 3 days, but the crumble will lose some of its texture after the first day.

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