Season: Summer

Rhubarb Crumble Cake

Ingredients :

250g caster sugar

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

250g plain flour

2 eggs, beaten

250ml soured cream

365g chopped rhubarb

Topping :

200g caster sugar

50g butter, softened

4 tablespoons plain flour

1 pinch ground cinnamon


Method :

Preheat the oven to 180 C / Gas 4. Grease a medium sized cake tin or baking dish.

In a large bowl, mix together the caster sugar, bicarbonate of soda, salt and flour. Stir in the eggs and soured cream and mix until smooth.  Finally, fold in the rhubarb. Pour the mixture into the prepared dish and spread evenly.

For the topping, whisk the caster sugar and butter until smooth. Add the flour, rubbing this in until the mixture is crumbly. Sprinkle the mixture on top of the cake and dust lightly with cinnamon.

Bake in the pre-heated oven for approximately 45 minutes.