I knew I would have the share this with you as it’s one of the tastiest cakes I’ve ever made and a great autumn evening treat. I adapted it a bit from this recipe as my cake tins aren’t very big and because rhubarb is pretty much heading out of season now. I’m also happy to admit that I cheated a little because it was easier and it was just something simple I wanted to whip up, not a hardcore baking session.
These ingredients fit perfectly into an 18cm cake tin.
- Pre-heat oven to 180°C.
- Sift your flour into a bowl and cream in the caster sugar and butter.
- Add the eggs – I find that adding one at a time and mixing them in individually makes for a much lighter sponge, which is well-suited to this cake, as well as being something I hope for in most sponges I make.
- Add lemon juice and 2-3 tablespoons of the juice from you tin of rhubarb to your sponge and mix well.
- Grease cake tin and add your sponge mixture.
- Cover mixture with the crumble mixture, until you can’t see the rhubarb anymore, and sprinkle with brown sugar.
- Put in the over for 20-30 minutes or until golden brown and firm to touch.
- Leave to cool, remove from tin and serve.
Drain your rhubarb well and sprinkle over the top of you sponge.
I love the different textures of this cake and hope you enjoy making and eating it as much as I did, it’s perfect with custard or just on its own. I basically made this because Moon set me a challenge to after we were talking about how great lemon cake is while we were watching Nigel Slater (famed for his rhubarb & fish combo), I’m pretty glad it turned out the way it did and I hope to make it a few more times as it gets colder.