Rhubarb nut crumble cake
Only one good thing has come out of the distinct lack of summer we are experiencing; rhubarb is lingering. It’s been fooled into a false sense of spring security. And has caused me to go rhubarb baking mad. I have been experimenting a little with some recipes and this one is definitely a winner. Very easy to make, this cake is packed with tart rhubarb goodness. Made with sour cream, it has a fresh tang and a spongy texture. The nutty crumble top gives a delicious sugary crunch. Grab some pretty pink stalks whilst they are flourishing and bake this beauty today.
100g butter, room temperature
100g golden caster sugar
100g mixed nuts roughly chopped (I used pumpkin seeds, sunflower seeds, almonds and hazelnuts)
1 tsp ground cinnamon
250g dark muscovado sugar
1 large egg
225g plain flour
1 tsp bicarbonate of soda
280ml soured cream
300g rhubarb, cut into 1cm pieces
Preheat the oven to 180C/gas.
Line a 33 x 23 x 5cm baking tin with non-stick baking parchment.
Melt about 15g of the butter and stir into the caster sugar, nuts and cinnamon in a bowl. Set aside.
Cream together the rest of the butter with the muscovado sugar and egg. When smooth and creamy, stir in the flour, bicarbonate of soda, 1⁄2 tsp salt and the soured cream. Lastly, stir in the rhubarb.
Pour the rhubarb mixture into the prepared tin and sprinkle with the sugar and nut topping.
Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean.
Leave to cool and cut into squares. Now eat, nom nom nom