Rhubarb & Apple Crumble Cake

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Rhubarb & Apple Crumble Cake

  • Author: editor|maison1973
  • Total Time: approx. 90 min
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Description

This delicious cake is best served warm and when rhubarb is in season. It has such a distinctive sweet and tangy flavour and is an elevated version of a simple apple crumble. To note: Please ensure that you discard all of the rhubarb leaves – they are toxic and inedible. They contain high concentrations of oxalic acid and anthraquinone glycosides.

Serves 6

Ingredients

Units Scale
for cake: 1 bunch rhubarb stalks (leaves must be fully discarded – see above) – before using the rhubarb please be sure to cut off any brown bits at the end of each stalk, wash, dry & trim thoroughly and then cut into approx. 3cm pieces. 2 green apples, peeled, cored and sliced 110g caster sugar 90g unsalted butter at room temperature 2 eggs, lightly whisked 75g self raising flour Pinch of salt 1 tbs extra self raising flour 2tbs milk for crumble: 50g plain flour 60g butter, cold and cubed 2tbs light brown sugar icing sugar to serve Creme fraiche or vanilla ice cream to serve (optional)

Instructions

  1. Preheat over to 190 degrees celsius (374 Fahrenheit)
  2. Grease a 20cm springform cake tin
  3. Prepare crumble topping by sifting flour into a bowl and rubbing in the butter until it resembles coarse sand in texture. Stir in light brown sugar and set aside. (If you prefer, you can also prepare this in a food processor)
  4. Combine the rhubarb and apple with 1tbs of the caster sugar and mix well. Set aside.
  5. In a mixer (or with a hand mixer), beat the butter until creamy in texture. Add the remaining sugar and beat until light and fluffy
  6. Add the eggs in two stages; beating well after each addition. Add the extra tablespoon of flour now to prevent the butter and eggs from separating
  7. Sift the flour and salt into the butter mixture and fold together. If the mixture is too dry, add a couple of tablespoons (maximum) of milk to loosen it up a little
  8. Spread the mixture into the cake tin. Cover with the rhubarb and apple mixture and then the crumble topping
  9. Bake for 1 hour and 15 minutes until the top is golden and a skewer or toothpick, comes out clean
  10. Let cool on a wire rack and dust with icing sugar
  11. Slice into generous servings and add ice cream, creme fraiche or thickened cream to serve

 

Notes

Please ensure that you discard all of the rhubarb leaves – they are toxic and inedible. They contain high concentrations of oxalic acid and anthraquinone glycosides.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour and 15 minutes
  • Category: Dessert
  • Method: Baking

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