Rhubarb  crumble cake

Hey lovelies,
I started a little gardening course every Monday in lils school. It’s more a social thing for the parents to get together,

have a bit of crac and learn a new skill. I started growing my own herbs at home and wanted to learn how to keep them alive after 3 weeks. (ill keep you posted on that one)
So last Monday we painted some tires and filled them with soil and our course facilitator suggested that Rhubarb would be perfect to grow in them.
Of course, I volunteered to head over to lidl and grab a “Rhubarb stool” (what our gardening teacher asked for) with another mammy. When we got over there the only thing we could find was actual Rhubarb stalks, and we agreed that she must of meant these, you obviously just stick the stalk in the soil and they grow, yeah!!
Well, the laugh we had when we came back with the rhubarb, our instructor said the only place we can put that is in a crumble, and all elbows, winks, and nudges pointed to me.
So next Monday I said for a treat with our coffee break I, ll make something nice, cause some of our group had never tasted rhubarb.
I put it out on my social media what to make with the rhubarb and the most popular suggestion was a rhubarb crumble or cake.
I had a brainwave, why not put them together!
I’ll be honest i’ve never been a huge fan of rhubarb, so wanted to do a little trial run first.
Just to tweak the recipe to get it right.
The end result has a bit of a Bakewell tart vibe to it and has honestly made me a rhubarb convert.
Let me know how you get one with this one Jolene x


Ingredients

The Crumble

  • 60g unsalted butter, melted
  • 120g plain flour,
  • 60g light brown sugar
  • A pinch of salt

The filling

  • 200g chopped rhubarb (cut into inch pieces)
  • 2 tablespoons light brown sugar
  • 1 tablespoon of flour (this stops the rhubarb from sinking)

The sponge

  • 120g self raising flour
  • 100g unsalted butter, room temperature
  • 120g Icing sugar sugar
  • 2 large eggs
  • 1 vanilla pod
  • 1 teaspoon of water

Method
Preheat oven to 160c fan/ gas 3 (makes 12 rectangle bars)

You will need 3 mixing bowls, an electric hand mixer, and a 8 inch square baking tray
Line your baking tray with baking paper and grease it with a little butter
Chop your rhubarb and adding it to one of your mixing bowls, mix it with the brown sugar and flour
To make your crumble melt butter and add it to another mixing bowl with the sugar with a pinch of salt.

Place to one side until you need it
combine with a whisk.
Add the flour little by little and mix with a fork until you have a large bread crumb like crumble. (place to one side until you need it)
For the cake in your third mixing bowl cream together butter and icing sugar with your electric hand mixer (mix for a couple of minutes)
Add eggs one by one and keep mixing
Sift in your self raising flour and mix again
Scrap out the inside of your vanilla pod and mix again adding a teaspoon of water.
Pour in your cake mixture to the bottom of the baking tray, spreading it out to the edges for an even finish
Scatter the rhubarb with the flour and sugar and Finish by sprinkling your crumble mix on top
Oven bake for 40 to 45 minutes.
Let cool a little before cutting, this is delicious served with vanilla ice cream

My Cookbook “One yummy mummy, family Food made easy” is sweeping the nation with raving reviews you can buy it worldwide here

Thanks for all the love and support,

Jolene x

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