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Frenchay Community, UK

Sticky Rhubarb Crumble Cake

1/10/2016

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Ingredients

225g rhubarb cut into batons                      
50g light brown sugar                              
1/2 teaspoon ground cinnamon   
zest of one orange
For the Crumble:
60g dark brown sugar
60g granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice
pinch of salt
80g butter  
100g plain flour  
custard, clotted cream or vanilla ice cream to serve
For the Cake:
90g butter
80g soured cream  
1 egg plus 1 egg yolk
2 teaspoons vanilla essence
140g plain flour
85g caster sugar
1/2 teaspoon baking powder    
1/2 teaspoon bicarbonate of soda   
pinch of salt

Method

1. Preheat oven to 180° C / gas 4 . Grease a 20 cm square tin or equivalent and line base with baking parchment.
2. Mix together rhubarb, brown sugar cinnamon and orange zest in a bowl.
3. Mix crumble ingredients into a solid dough and set aside.
4. Place cake ingredients into a food mixer and blitz until smooth (about 40 seconds)
5. Pour half mixture into cake tin and arrange rhubarb mix over top. Add remaining cake mix.
6. Break crumble dough into smallish lumps. Scatter over cake and bake for 40 to 50 minutes until golden brown.
     
Serve warm with custard. clotted cream or ice cream. It can also be eaten cold as a cake. Fruits such as plums, gooseberries, apple and blackberries can be used. Whatever takes your fancy!

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