Rhubarb Cake With Crumble Topping

1. 1

   Preheat the oven to 375u00b0F. Grease an 8 inch springform cake pan.

2. 2

   To make the crumble topping, sift the flour into a bowl. Rub in the butter with fingertips, until the mixture resembles coarse crumbs. Stir in the sugar and set aside.

3. 3

   To make the cake, combine the rhubarb with 1 tablespoon of sugar in a bowl and toss well. Set aside.

4. 4

   In a bowl, use an electric mixer to beat the butter until creamy. Add the remaining sugar, beating until light and fluffy.

5. 5

   Add the eggs, 1 at a time, beating well after each addition. To prevent the mixture from curdling, add 1 tablespoon of extra flour.

6. 6

   Sift the flour with a pinch of salt. Fold into the creamed mixture, adding up to 2 tablespoons milk, if necessary, to form a dropping consistency. Spread the mixture evenly into the prepared pan, then spoon the rhubarb on top. Then top the rhubarb with the crumble.

7. 7

   Bake for 1 hour 15 mins, until the top is golden and a skewer comes out clean. Transfer to a wire rack to cool completely in the pan. Dust with powdered sugar to serve.

* Per serving · 4 servings · Values may vary.