RHUBARB CRUMBLE CAKE RECIPE | BBC GOOD FOOD
Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping - a spin on classic comfort baking
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Total Time 1 hours 40 minutes
Prep Time 25 minutes
Cook Time 1 hours 15 minutes
Yield Cuts into 8 slices
Number Of Ingredients 8
Steps:
- Heat oven to 160C/140C fan/gas 3 and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.
- Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.
- Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean – you’ll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.
Nutrition Facts : Calories 304 calories, FatContent 15 grams fat, SaturatedFatContent 8.7 grams saturated fat, CarbohydrateContent 36.8 grams carbohydrates, SugarContent 17.6 grams sugar, FiberContent 1.5 grams fiber, ProteinContent 4.8 grams protein, SodiumContent 0.5 milligram of sodium
RHUBARB CRUMB CAKE RECIPE: HOW TO MAKE IT
When the rhubarb comes up, I'm the first one in our household to get at it. I treat my family to this cake every spring.
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine flour, baking soda, salt and orange drink if desired; add to creamed mixture alternately with sour milk. Fold in rhubarb. , Spread into a greased 13-in. x 9-in. baking pan. For topping, combine sugar and cinnamon; stir in coconut and nuts. Sprinkle over batter. Bake at 350° for 35-40 minutes.
Nutrition Facts : Calories 270 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 105mg sodium, CarbohydrateContent 42g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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- Break streusel into large pieces; sprinkle half over batter. Strain rhubarb (reserving syrup); scatter over batter, then top with rest of streusel. Bake until cake pulls away from sides of pan and a tester inserted in center comes out clean, 40 to 45 minutes. Let cool 20 minutes. Invert onto a wire rack; let cool completely. Whip cream to soft peaks; sweeten to taste with syrup. Whisk until soft peaks return and serve with cake.
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Total Time 0 minutes
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Reviews 5
Total Time 60 minutes
Calories 206 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13x9-in. baking dish., In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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RHUBARB CRUMBLE CAKE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 2 hours 5 minutes
Category dessert
Calories 440 calories per serving
Grease and line a 20.5cm (8in) springform tin. Put rhubarb into a pan with 25g (1oz) caster sugar and 100ml (3½fl oz) water. Simmer for 5min. Strain and set aside.
To make the topping, rub the chilled diced butter into the flour until mixture resembles breadcrumbs. Stir in demerara and set aside.
Preheat oven to 180°C (160°C fan) mark 4. Beat the softened butter and remaining caster sugar until pale and fluffy. Gradually add the eggs, beating well after each addition.
Using a large metal spoon, fold in ground almonds, milk, flour and spices. Fold in flaked almonds; turn into prepared tin. Level surface, top with rhubarb; sprinkle with crumble topping.
Bake for 1–1¼hr until a skewer inserted in the centre comes out clean. Leave for 5min before removing from tin. Dust with icing sugar and serve warm with custard and poached rhubarb (see below) or cool on a wire rack and serve cold.
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