We've just finished week two of the Stuff bake club, vegetable cakes, and here is the recipe you asked for this week, Katie's Rhubarb crumble cake (it is truly, truly delicious) ...
Making a vegetable the star of a cake is a bit like flaunting your worst asset.
There are websites and books dedicated to the art of hiding vegetables in foods. But this week's bake club challenge asked us to do the opposite.
My solution? To pick a vegetable so sweet it's hardly a vegetable: rhubarb.
I know every cookbook's "top tip for bakers" is to follow instructions down to a pinch of salt, but I never do.
This cake, therefore, is a unique blend of several crumble and cake recipes, perfected by me for your guaranteed success.
For a simpler version, leave out the lower layer and forget the frosting.
|For the cake:|
|1 cup caster sugar|
|1 tsp vanilla extract|
|1 ½ cups self-raising flour|
|1 ½ tsp baking powder dissolved in hot milk|
|2 tsp ground ginger|
|4 thick stems of rhubarb (or more skinny ones), chopped|
|For the crumble (quantities according to appearance & taste: should be tightly packed but not doughy, still a little crumbly)|
|For the frosting (again, in quantities according to appearance and taste: add less liquid than you think you'll need. It should have a consistency similar to whipped cream)|
1. Preheat oven to 160 degrees Celsius. Grease and line a 22 centimetre cake tin.
2. Beat eggs and sugar until pale and creamy. Pour in melted butter and vanilla and mix well. Stir through combined flour, baking powder, and ginger.
3. Pour half the batter into the cake pan and arrange most of the rhubarb over the mixture. Bake until cake tests cooked.
4. Pour the other half of the batter into the cake pan, arrange the rest of the rhubarb over it. Top with crumble. Bake until cooked.
5. Join layers with frosting. Garnish with a peel of raw rhubarb.
Ratings & Reviews
If you had to, which would you give up for a week?Related story: The best chocolate recipes ever