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.
Note
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