Rhubarb Cake With Crumble Topping - cooking recipe

Ingredients

None None Crumble Topping
1/3 cup plain flour
4 tbsp butter, cubed
2 tbsp sugar
None None Rhubarb Cake
1 bunch rhubarb, trimmed and cut into 1 inch pieces
1/2 cup sugar
6 tbsp butter, at room temperature
2 None large eggs, lightly beaten
1/2 cup self-raising flour + 1 tbsp extra
2 tbsp milk (optional)
None None powdered sugar, for dusting

Preparation

Preheat the oven to 375\u00b0F. Grease an 8 inch springform cake pan.
To make the crumble topping, sift the flour into a bowl. Rub in the butter with fingertips, until the mixture resembles coarse crumbs. Stir in the sugar and set aside.
To make the cake, combine the rhubarb with 1 tablespoon of sugar in a bowl and toss well. Set aside.
In a bowl, use an electric mixer to beat the butter until creamy. Add the remaining sugar, beating until light and fluffy.
Add the eggs, 1 at a time, beating well after each addition. To prevent the mixture from curdling, add 1 tablespoon of extra flour.
Sift the flour with a pinch of salt. Fold into the creamed mixture, adding up to 2 tablespoons milk, if necessary, to form a dropping consistency. Spread the mixture evenly into the prepared pan, then spoon the rhubarb on top. Then top the rhubarb with the crumble.
Bake for 1 hour 15 mins, until the top is golden and a skewer comes out clean. Transfer to a wire rack to cool completely in the pan. Dust with powdered sugar to serve.