Rhubarb Crumb Cake

Hi all! Sorry for the hiatus, I've been really bust with final assignments for college and now with studying for exams, so baking hasn't really been top of my agenda.

I read about the blog Smitten Kitchen over the weekend and decided to give it a look.

I can honestly say that it is the best food blog I've ever read.

Everything just looks so delicious and her food photography skills are very impressive, I want to eat it all! I recommend that everyone gives it a look.

Anyway, I had some rhubarb knocking around the house so I decided to make this recipe from the blog.

It was really scrumptious, with a gingery sponge base, sharp rhubarb filling and a crumb topping.

You could of course swap the rhubarb for any filling you fancy.

Continue for recipe!

Makes 1 9x13 inch cake

Ingredients:

Cake:

• 565g rhubarb, trimmed and chopped into 1inch pieces
• 265g sugar
• zest of 1 lemon, juice of half
• 115g butter
• 2 large eggs
• 165g flour
• 1tsp baking powder
• pinch of salt
• half tsp ground ginger
• 80g sour cream

Crumb topping:

• 125g flour
• 50g light brown sugar
• pinch of salt
• pinch of cinnamon
• 55g melted butter

Preheat the oven to 180C and grease and line your dish.

Stir together the rhubarb, lemon juice and half the sugar and leave to one side.

Beat the butter, remaining sugar and lemon zest until light and fluffy.

Add the eggs, one at a time.

Mix together the flour, baking powder, salt and ginger together in a bowl, then mix half into the butter, sugar and eggs mixture.

Now mix in half  the sour cream, followed by the remaining flour mixture and finally the rest of the sour cream.

Spread this mixture across the bottom of your dish and then scatter the rhubarb on top.

Now mix the flour, brown sugar, salt and cinnamon in a bowl. Mix in the melted butter until you have a crumbley consistency.

Shake over the rhubarb and place in oven for 50 minutes.

Serve with warm custard or ice cream