Rhubarb crumble cake

Rich, tart rhubarb with rolled oats and cinnamon makes this classic British cake an even more comforting winter treat.
Rhubarb crumble cakeAustralian Women's Weekly
1H 30M


Crumble topping


1.To make crumble topping, place dry ingredients in a medium bowl; rub in butter using fingertips.
2.Preheat the oven to 180°C (160°C fan-forced). Grease a 25cm springform pan; line the base and side with baking paper.
3.Beat the butter, vanilla and sugar in a small bowl with an electric mixer until pale. Add the eggs, one at a time, beating well after each addition. Transfer the mixture to a large bowl. Stir in the sifted dry ingredients and buttermilk in two batches.
4.Spoon the cake mixture into the prepared pan; smooth top. Sprinkle with rhubarb then crumble topping.
5. Bake for 45 minutes, then cover loosely with foil and bake for a further 15 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan. Dust with sifted icing sugar before serving.

Suitable to freeze. Not suitable to microwave.


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