Ingredients
*400g rhubarb, trimmed cut into 3cm lengths
1 tbsp golden syrup
*175g butter, softened plus extra for greasing
175g caster sugar
*3 eggs
1 tsp vanilla extract
*2 tbsp whole milk
175g self-raising flour
½ tsp ground cinnamon
For the Topping
75g plain flour
*60g butter, cut into cubes and chilled
2 tbsp ground almonds
75g soft light brown sugar
½ tsp salt
Method
Preheat the oven to 180˚C, gas mark 4; grease and line the base of a 23cm springform cake tin. Start by making the crumble topping: put all of the topping ingredients into a bowl and work together with your fingertips until you have a rough breadcrumb consistency; set aside. In a separate bowl, toss the rhubarb with the golden syrup; set aside.
In a mixing bowl use electric beaters to beat the butter and caster sugar together for 3–4 minutes until light and fluffy. Beat in the eggs one at a time, then the vanilla and milk. Gently mix in the flour, cinnamon and a pinch of salt until you have a smooth batter. Tip into the cake tin and scatter over the rhubarb, then the crumble topping. Bake for 40–45 minutes until a skewer inserted into the centre of the cake comes out clean.
*available from Hampshire Farmers’ Markets
