Rhubarb Cake with crumble topping
From Christine Hammond
100g butter at room temperature
200g castor sugar
1 teaspoon of vanilla extract
225m soured cream
250g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarb soda
Pinch of salt
500g fresh rhubarb peeled and sliced
125g plain flour
100g castor sugar
100g butter (cubed)
1 teaspoon of cinnamon (optional)
Preheat oven to 180 degree C (Gas Mark 5)
Grease and flour a 25cm loose bottom cake tin.
Beat butter and sugar together then add egg and vanilla and beat until incorporated.
Add soured cream and mix. Sift flour, baking powder, bicarb and salt then mix into the mixture. Stir in the rhubarb.
Tip into the cake tin.
For the crumble topping: Mix flour and sugar. Add the butter and rub together to get a crumbly consistency. .Spread over top of cake mixture.
Bake for 1 hour. Check that the centre of the cake is cooked. Leave to cool for at least 15 mins before removing from tin.
(I did not have soured cream so I used two eggs and a little milk)
It is delicious served with cream