Rhubarb Sour Cream Crumble Cake
A moist, versatile cake, you can happily serve it warm for dessert with cream or ice cream, and enjoy any left over for morning coffee or afternoon tea the next day.
SERVES 12
PREP 25 mins
COOK 1 hr 10 mins
Ingredients:
- melted butter, to grease
- 185g self-raising flour
- 165g raw caster sugar, plus
- 1 tablespoon extra
- 125g butter, at room temperature, cubed
- 85g sour cream
- 2 free-range eggs, at room temperature
- 1½ tsp natural vanilla extract or essence
- 250g trimmed rhubarb, washed and cut into 4cm lengths icing sugar, to dust softly whipped cream or ice cream, to serve (optional)
- For the crumble topping:
- 35g plain flour
- 55g raw or brown sugar
- 1 tsp ground cinnamon
- 60g chilled butter, cubed
- 50g flaked almonds
Directions:
- Preheat the oven to 170C/fan 150C/ gas 3. Grease a 22cm springform cake tin with melted butter and line the base with baking paper (see cook’s tip, below).
- To make the crumble topping, put the flour, sugar and cinnamon in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the almonds. Cover and put in the fridge while making the cake.
- Place the flour, raw caster sugar, butter, sour cream, eggs and vanilla in a large bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon.
- Toss the rhubarb pieces with the extra raw caster sugar. Scatter evenly over the top of the cake and then press gently into the batter. Sprinkle with the crumble topping to cover. 5 Bake in a preheated oven for 1 hour 5 minutes to 1 hour 10 minutes, or until a skewer inserted in the centre comes out clean. Leave the cake to stand in the tin for 5 minutes before removing the side of the tin, then transfer to a wire rack. Serve warm or at room temperature, on its own or with cream or ice cream.
[info title="COOK'S TIP" icon="info-circle"]To line a springform tin, tear off a square of baking paper about 10cm larger than the tin, release the outside of the tin, place the paper over the base and then clamp the side of the tin around the base to hold the paper in.[/info]
[update title="Nutritions" icon="info-circle"]Per serving 434 cals, fat 30.3g, sat fat 17.4g, carbs 36.2g, sugars 22.2g, protein 4.8g, salt 0.5g, fibre 1.3g[/update]
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