Rhubarb and Ginger Biscuit Crumble Cake

I love Rhubarb and now is the season for it. We have a great patch of Rhubarb growing in the garden and if you have never grown it before I highly recommend it. It seems to get better each year with low maintenance!

I often make a Rhubarb crumble, but fancied trying something different. I have tried 'apple crumble cakes' so thought I would try a Rhubarb one.

I was really pleased with the end result of this and it is particularly delicious served warm from the oven as a pudding. But just as nice served cold with a cup of tea.

You can omit the Ginger from the crumble topping if not your cup of tea, but the flavour is subtle but complimentary to the Rhubarb. So I recommend giving it a try. Another variation that I have tried and tested is Rhubarb and Strawberry. The flavours work beautifully together and the colour of the Strawberries makes the cake look appealing too.

Ingredients:

To fit a 2lb loaf tin or 8 inch round tin.

3 sticks of Rhubarb
3 Free Range Eggs
225g Self Raising Flour
110g Caster Sugar
110g Light Brown Sugar
225g soft unsalted butter or stork margarine
1/2 tsp baking powder

Ginger biscuit crumble topping:

100g plain flour
50g soft brown sugar
50g unsalted butter
1 heaped tsp ground ginger

Method:

Preheat your oven to 160 C (fan) 180 (non fan) and line your tin.

Firstly prepare your crumble topping. Weigh the ingredients into a bowl and slowly, with your fingers, rub together until it resembles breadcrumbs.

Next chop your rhubarb into large chunks, not too small about 3-5cm a piece is perfect.
Set aside in a bowl for later.

Now for your all in one sponge:

Weigh the flour and sieve into a nice roomy mixing bowl followed by the baking powder.
Then weigh the sugar and butter and add to the bowl. Finally crack in the eggs. Use an electric whisk (or an old fashioned wooden spoon) to combine.

Add the sponge mixture to your prepared tin.

Slowly place the rhubarb evenly on top of the sponge (in case you were wondering, there is no need to stew it first - tried and tested!).

Lastly sprinkle the crumble topping evenly until all of the rhubarb is covered.

Place in the the oven for 50 mins to an hour. The cake should be nicely risen and golden brown and crunchy on top.

Enjoy! I love the sweet crunchy biscuity topping combined with the sharp Rhubarb. This is my flavour heaven.