So we've barely been back at school and it's the half term break already. This week, we've escaped to the countryside to spend our time running around country houses and communing with nature. And it's been lovely to be out of the big city, surrounded by beautiful gardens laden with flowers and baby animals everywhere we turn. Even as I'm sat writing this, I'm watching two wild rabbits chasing each other across the lawn outside. We're about six weeks aways from the optimum time to visit my parents when their vegetable and fruit garden is rich for the picking and the boys hide out in the fruit patches, their mouths stained with berry juice as they eat more than they bring back for us.
The one fruit that is ready for us on this visit is the rhubarb. We especially love rhubarb with crumble. But I love it with apple and vanilla sponge piled up with rhubarb and then a buttery crumble topping in one delicious cake, our Apple & Rhubarb Crumble Cake.
The most time consuming part of making this cake is the chopping of rhubarb and apple and I like to cut them into very small pieces. I always chop these first, then make the crumble topping and set them aside as I make the cake. To get two cups of rhubarb, I used four long sticks of rhubarb which seems a lot compared to the one apple, but the ratios work. The sponge is very light and is piled high with the rhubarb which condenses down to become lovely and soft during cooking. Our rhubarb was a little sharp but seemed to work underneath the sugary crumble topping.
This is a lovely cake for afternoon tea with friends or we had it as dessert after dinner (the boys with a healthy dollop of custard on top!) It's lovely warm from the oven but keeps well for a few days.
This is a great way to enjoy your rhubarb and a little different from the usual stewed rhubarb or rhubarb crumble. I do love a good crumble and for me, this is home baking at its best :)
Apple & Rhubarb Crumble Cake
- 100G SELF-RAISING FLOUR
- 75G SOFT BROWN SUGAR
- 1 TSP CINNAMON
- PINCH OF SALT
- 75G BUTTER
- 100G BUTTER
- 100G SOFT BROWN SUGAR
- 2 EGGS
- 2 TSP VANILLA ESSENCE
- 175G SELF-RAISING FLOUR
- 2 TBSP MILK
- 1 GRANNY SMITH APPLE
- 2 CUPS CHOPPED RHUBARB (AROUND 4 STICKS)
- 50G FINELY CHOPPED WALNUTS
- Start by putting all the crumble ingredients in a bowl and rub the mixture with your fingertips until a fine crumble has formed and set this aside
- Preheat the oven to 180 degrees (fan)
- Grease and line a 8 inch cake tin
- Chop the rhubarb into small pieces and set aside
- Peel and chop the apple into small pieces and finely chop the walnuts and set these aside
- Cream the butter and sugar
- Beat in the eggs and vanilla
- Sift in the flour
- Fold in the apple and milk
- Spoon the batter into the prepared cale tin
- Sprinkle the rhubarb and walnuts over the top
- Scatter the crumble over the top
- Bake this for around 45 mins to an hour (the cake should be golden and the cake pulling away from the edges and I also test the cake centre with a skewer to ensure it's cooked)
- Enjoy as it is - or as my boys love, with a big dollop of custard!