Monday, July 01, 2013

rhubarb crumble cake and canada day


A few months ago I made a Plum Crumble Cake for my Delicious Bites column on decor8. One of the readers suggested adapting the cake to make a rhubarb crumble cake. I thought that was a great idea and when I saw rhubarb was on sale at my local fruit shop I decided to give it a go.

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Once upon a time I discovered the 'More Gretta Anna Recipes' cookbook. Inside was a recipe for plum cake and over time I've adapted the recipe so many times I can't remember the original recipe. This rhubarb crumble cake is my latest adaption of the recipe.

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Rhubarb is one of my favourite fruits so while the cake was baking I made a batch of oven baked rhubarb to put on my breakfast.

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The cake rose high and handsome and the whole house smelt of cinnamon.

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Here's the recipe for you.

Rhubarb Crumble Cake

Crumble Topping
¼ cup (55 gm) brown sugar
¼ cup (35 gm) plain flour
½ teaspoon ground cinnamon
½ cup (60 gm) pecans or walnuts
30 grams (1 oz) cold unsalted butter cut into small chunks
½ cup chopped rhubarb

Cake Ingredients
250 grams unsalted butter
½ cup caster sugar
½ cup light brown sugar
2 eggs
1½ cups self raising flour
½ cup plain flour
1 teaspoon cinnamon
175 mls buttermilk
2 cups chopped rhubarb 

Grease and line the base of a 23 cm springform tin. 
Preheat the oven to 190°C. 
To make the topping, combine the flour, brown sugar and cinnamon in a food processor. Add the pecans and butter and pulse until just combined. Place the crumble topping in a small bowl and refrigerate while making the cake.
In a large bowl, cream the butter and sugars together until light and fluffy. Add the 2 eggs and mix until combined well.
Sift the flours with the cinnamon. Add the flour alternately with the milk to make a soft batter. 
Mix in the 2 cups of chopped rhubarb. 
Spoon the batter into the greased tin. Sprinkle the top of the cake with the crumble and tuck the remaining rhubarb into the crumble layer. 
Bake the cake for 1-1¼ hours or until the cake tests cooked when a skewer is inserted into it.
Cool the cake in the tin for about 15 minutes before turning out to cool on a wire rack.

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I love Canada having spent some time living and working in Edmonton in Alberta. I keep revisiting Canada every chance I get. It's my second favourite country in the world, after Australia of course.

July 1 is Canada Day so Happy Canada Day to all my Canadian friends.

Bye for now,

Jillian

5 comments:

  1. Love rhubarb!!! thanks for the Canada shout out!

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  2. I love rhubarb as well and cook some every week when it's in season. I always barrack for Canada in any sporting contest which doesn't involve Australia . I know most of the words to the national anthem which I sing very loudly!

    J

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  3. Finally something to put my backyard rhubarb to use! Thanks a lot!

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  4. Thanks for the recipe. Finally something to put my backyard rhubarb to use! Happy Canada Day!

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  5. Thanks so much. I wish I had a patch of garden big enough for rhubarb. Herbs on my window sill is the best i can manage.

    J

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