VIP Rhubarb Crumb Cake.

This is a bake again cake. And I don’t have many of those. My baking addiction is fuelled by creativity you see; exploring new ideas and expecting surprises rather than just having a scrummy repertoire.

But this cake, this spongy, gooey fruited, crisp and crumbly topped cake, has whole heartedly muscled its way into the VIP list of make agains. Well I guess actually it’s a VIC.

It’s also the only way that I’ve found so far that I really enjoy rhubarb. There’s just something that doesn’t usually please. But dressed up in a little cake batter, it turns into one of my favs.

Of course it doesn’t have to be a rhubarb crumb cake. It would be a great use for those supermarket strawbs that you just can’t help buying, fuelled by the excitement of the sunshine, yet knowing that they will taste of nothing. Or if you’re lucky enough to have a bush, how about gooseberries? Go crazy with apples in autumn. Either/or, just go and make this cake now. I mean NOW. GogO. With Love and Cake.

Rhubarb Crumb Cake. 

Adapted from Delicious Magazine.

A few notes:

• It might seem like there’s a few steps going on here but they’re all simple so no worries.
• Best served with thickthick cream. I'm currently on mascarpone but clotted is also HEAVEN.

Makes one large cake

You will need

a 23cm cake tin, greased and lined

For the rhubarb

225g rhubarb, cut into 2.5cm pieces

50g caster sugar

2 tsp plain flour

For the crumbs

50g butter, melted

25g soft brown sugar

1 tsp vanilla extract

100g plain flour

For the cake

6 tbsp sour cream

1 egg and 1 egg yolk

1 tsp vanilla extract

100g plain flour

100g caster sugar

1/2 tsp bicarbonate of soda

1/2 tsp baking powder

pinch salt

75g unsalted butter, at room temp

50g ground almonds

• So...preheat the oven to 180°c.
• Now stir the rhubarb pieces in and amongst the sugar and flour and set aside, giving it a stir around occasionally, as you get on with the rest of the cake.
• Next job is to make the crumbs. Stir the sugar into the butter to make a smooth paste.
• Then mix in the vanilla and flour to form a stiff dough. Press it down firmly so it becomes compact and leave to set in the fridge.
• Now for the cake proper. Stir the sour cream, egg, yolk and vanilla together in a small bowl.
• Into another, larger bowl sift the flour, sugar, bicarb, baking powder and salt and then rub in the butter until the mixture looks like fine bread crumbs.
• Stir through the almonds and then gradually beat in the sour cream mixture until well combined and smooth.
• Pour the cake batter into your prepared tin and scatter the rhubarb over the top.
• Get your 'crumbs' out the fridge. To turn the stiff mix into actual crumbs, break it up into small chunks and strew over the rhubarb. 
• Pop it all in the oven and bake for 40-45 minuted until puffed up and golden brown.
• Cool for a bit before removing from the tin. Enjoy warm or at room temperature with cream and a smile.