Wednesday, April 13, 2011

rhubarb crumble cake (a)

I am the eggman, they are the eggmen.
I am the walrus, coo coo catchoo coo coo catchoo...

i think that across the universe has to be one of my favourite movies of all time. bono singing 'i am the walrus' is pretty epic. i just looked up the lyrics to this song and realised there is alot of food references in it...

anyways, made something delish this morning, and a little bit out of this world, so you may feel like a walrus when you eat it (no it has nothing to do with fish). its rhubarb crumble cake. smelt so good in the oven and OH EM GEE when you taste it...its like...buttery and spongy on the bottom and a little bit lemony then the rhubarb is moist and oh so tart then the crumble ontop is sweet and crunchy. the perfect mix of sweet and sour with textures to boot. 

so i suggest you cook it up for dessert, or fact, im going to eat some more while i write this, gah it is soooo good.

Rhubarb crumble cake

sorry the measures are all in g, but it doesnt translate to cups very well...
185g SR flour
1/2 tspn baking powder
185 butter diced and room temperature
185g castor sugar
zest of 1 orange
3 eggs beaten
juice 1/2 lemon
3 stalks rhubarb, cut into 2cm pieces
1 tablespoon raw sugar

crumble topping
50g butter cubed and chilled
40g plain flour
40g demerara sugar (i used brown sugar)
40g flaked almonds

Preheat oven to 180 celcius and grease 22cm spring form cake tin.
Sift flour, baking powder and a pinch of salt into a large bowl.
Add softened butter, sugar, zest, eggs and lemon juice. Beat well until just combined (may be easier with a mixer but i cbf)
Spoon mixture into cake tin.
Mix rhubarb pieces with raw sugar and then spread evenly over the top of the cake mixture, pushing it into the batter slightly.
To make topping, rub butter into flour and sugar until crumbly (like bread crumbs) then mix in almonds.
Spread the crumb mixture over the rhubarb ontop of the cake and press down lightly.
Bake for 65-75 minutes or until golden, risen and firm to the touch.
Allow cake to cool for 10 minutes before removing from tin.
Keep in an airtight container.
Serve warm, dusted with icing sugar and a dollop of thick cream.

DO NOT EAT THE CRUMBLE or you will eat it all and get sick. trust me.

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