Is it a crumble, or is it a cake? Not even Rachel Allen knows. But one thing’s for certain: rhubarb and ginger are a match made in pudding heaven
Ingredients
For the rhubarb
400 g rhubarb, trimmed and cut into 2– 3cm chunks
100 g demerara sugar, or light soft brown sugar
1/2 tsp ground ginger
For the crumble topping
100 g plain flour
1/2 tsp baking powder
75 g chilled butter, cubed
75 g light soft brown sugar
25 g flaked almonds
For the sponge
100 g butter, softened, plus extra for greasing
100 g caster sugar
2 eggs
1/2 tsp ground ginger
2 tbsp milk
175 g plain flour
pinch salt
3/4 tsp baking powder
Method
- Preheat the oven to 180C/fan 160C/gas 4. Butter the tin and line the base with baking parchment.
- For the rhubarb: place the rhubarb, sugar and ginger in a saucepan with 2 tablespoons of water and simmer on a low heat, with the lid on, for about 4–6 minutes or until the rhubarb is tender but not mushy. Remove from the heat, take off the lid and allow to cool.
- For the crumble topping: sift the flour and baking powder into a bowl, then using your fingertips rub in the butter until it resembles coarse breadcrumbs. Add the sugar and flaked almonds, mix to combine, then set aside in the fridge while you make the sponge.
- For the sponge: cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Beat in the eggs, one at a time, then whisk in the ginger and milk. Sift over the flour, salt and baking powder and fold into the cake batter.
- Spoon the batter into the prepared tin, spreading it out evenly, then gently place the stewed rhubarb on top. Sprinkle the crumble topping over the rhubarb and bake in the oven for 45–50 minutes or until golden and cooked in the centre.
- Allow the cake to cool slightly before removing the tin, then place on a serving plate. Dredge with icing sugar and serve slightly warm or at room temperature with some whipped cream.
Source
Rachel Allen
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