This guest blog comes from our very talented Mum. She tells us about using what she grows in the garden in her cooking:
As rhubarb is in season and we have it growing plentiful in our garden, I would like to share with you a recipe that I have been working on to create the right combination for a rhubarb crumble cake. The cake base has to be slightly dense in order to support the rhubarb and prevent it from sinking, whilst at the same time produce that crumble texture on top to remind us of our favourite pudding. For over 20 years now a group of three friends and I living in the same village get together on most Friday afternoons to chat, laugh and have a lovely time whilst drinking cups of tea and share some homemade cake which is always delicious. This sets us up for a nice relaxing weekend and we certainly do enjoy our Friday afternoons.
For the cake:
180g softened butter
180g soft light brown sugar
2 large eggs – I used a neighbour’s duck eggs for this as they are good for baking and nice and large
80g ground almonds
150g self raising flour
For the crumble topping:
200g self raising flour
100g softened butter
100g demerara sugar
- Wash the rhubarb, trim and cut it into thumb size pieces and then set it to one side.
- Preheat the oven to 180°C. Line a 22cm loose-bottomed cake tin with a liner or baking parchment.
- Combine all the cake ingredients together (using the all in one method) and whisk thoroughly. Transfer this mixture to the cake tin and level the top.
- Next, add the rhubarb pieces on top of the cake mixture as shown in the picture.
- Finish off by making the crumble, rub the butter and flour together with your finger tips until blended and it forms a breadcrumb type texture. Stir in the demerara sugar and then spoon over the rhubarb.
- Bake in the oven for about an hour until your crumble is golden on top and the cake is cooked underneath (you can check this by inserting a skewer and it should come out clean).