You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
<strong>Rhubarb</strong> <strong>and</strong> <strong>Orange</strong> <strong>Crumble</strong> <strong>Cake</strong>This versatile cake is best served warm as a pudding or cold as a teatime treat. I likeit with whipped cream but it would also be good with crème fraiche, clotted cream,vanilla ice cream or custard. If you don’t fancy the rhubarb try using apples orblackberries, depending on the time of year.Serves 6-8FOR THE CRUMBLE125g (4 1/2oz) plain flour4 tbsp caster sugar75g (3oz) butter, at room temperaturepinch ground cinnamonFOR THE FRUIT750g (1 3/4lb) rhubarb, cut into 1 cm (1/2 inch) pieces1 tbsp caster sugar1 tsp freshly grated orange rindjuice of ½ orangeseeds from ½ vanilla podFOR THE CAKE175g (6oz) butter, at room temperature, plus extra for greasing175g (6oz) caster sugarseeds from ½ vanilla pod3 eggs, beaten175g (6oz) plain flour2 tsp baking powder1 tbsp milkwhipped cream, to serveHeat the oven to 190C/375F/Gas 5, butter a 23 cm (9 inch) spring-form cake tin, linethe base with non-stick parchment paper.To make the rhubarb crumble topping, place the flour, sugar, butter <strong>and</strong> cinnamon ina food processor, pulse until crumbly. Place the rhubarb in a bowl <strong>and</strong> tip in thesugar, orange rind <strong>and</strong> juice <strong>and</strong> vanilla seeds. Toss until evenly coated. Set bothaside.To make the cake, beat the butter, sugar <strong>and</strong> vanilla seeds together in a bowl untillight <strong>and</strong> fluffy. Beat in the eggs, a little at a time, adding one tablespoon of the flourwhen you have added about half of the beaten eggs, this will stop curdling. Sift overthe rest of the flour <strong>and</strong> the baking powder <strong>and</strong> then fold gently but thoroughly.Finally fold in the milk.Spread the cake mixture over the base of the prepared cake tin, pile the sugaredrhubarb on top <strong>and</strong> then sprinkle over the crumble topping. Bake for about 1 houruntil the sides of the cake have shrunk slightly away from the tin, the rhubarb is soft<strong>and</strong> the crumble is golden brown. To test if the cake is done, insert a fine metalskewer into the middle – if it comes out clean, the cake is ready. Remove from theoven <strong>and</strong> leave to cool in the tin for 15 minutes set on a wire rack.
To serve, cut the rhubarb <strong>and</strong> orange crumble cake into slices <strong>and</strong> arrange on plateswith a dollop of whipped cream.
Change language