Rhubarb and ginger crumble cake

Perfect combination of crumble and cake.

INGREDIENTS

450g rhubarb
2tsp Bart ginger paste
175g self raising flour
1tsp baking powder
115g butter (at room temperature)
115g golden caster sugar
2 eggs (beaten)
1-2tbsp milk
to dust icing sugar

For the crumble topping

115g Self raising flour
1tsp Bart ground ginger
85g butter
85g golden caster sugar
CuisineBritish
SeasonSpring, Summer, Autumn, Winter
IngredientsFruit
LifestyleIndulgent, Treat
CoursesDessert, Cakes & Sweet Treats
ServesServes 10
Cook Time60 Minutes
Prep Time15 Minutes
Rhubarb Ginger Crumble Cake Whole

METHOD

  1. Preheat the oven to 180C/160C fan/Gas 4. Grease a 23cm spring-form cake tin. Trim the rhubarb stalks and cut into 2.5cm lengths. Place in a bowl with the ginger paste and toss together.
  2. To make the crumble topping, sift the flour and ground ginger into a bowl. Rub in the butter until the mixture resembles coarse crumbs. Stir in the sugar and set aside.
  3. Sift the flour and baking powder into a bowl. Add the butter, sugar and eggs. Beat well, with an electric whisk, until the mixture is smooth, adding just enough milk to make a soft dropping consistency.
  4. Spoon the mixture into the prepared tin and spread level. Cover with the rhubarb. Sprinkle the crumble topping over the rhubarb.
  5. Bake in the oven for 1 hour until firm and golden brown. Allow to cool in the tin before opening the sides. Dust with icing sugar before serving.

Rhubarb and ginger crumble cake

Perfect combination of crumble and cake.

450g rhubarb
2tsp Bart ginger paste
175g self raising flour
1tsp baking powder
115g butter (at room temperature)
115g golden caster sugar
2 eggs (beaten)
1-2tbsp milk
to dust icing sugar

For the crumble topping

115g Self raising flour
1tsp Bart ground ginger
85g butter
85g golden caster sugar
  1. Preheat the oven to 180C/160C fan/Gas 4. Grease a 23cm spring-form cake tin. Trim the rhubarb stalks and cut into 2.5cm lengths. Place in a bowl with the ginger paste and toss together.
  2. To make the crumble topping, sift the flour and ground ginger into a bowl. Rub in the butter until the mixture resembles coarse crumbs. Stir in the sugar and set aside.
  3. Sift the flour and baking powder into a bowl. Add the butter, sugar and eggs. Beat well, with an electric whisk, until the mixture is smooth, adding just enough milk to make a soft dropping consistency.
  4. Spoon the mixture into the prepared tin and spread level. Cover with the rhubarb. Sprinkle the crumble topping over the rhubarb.
  5. Bake in the oven for 1 hour until firm and golden brown. Allow to cool in the tin before opening the sides. Dust with icing sugar before serving.

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