Rhubarb crumble cake

• pack of butter250g g

  softened

• golden caster sugar↗250g g

  plus 1 tbsp

• vanilla extract↗2 tsp tsp
• large eggs↗5
• plain flour↗300g g

  plus 7 tbsp

• baking powder↗2 tsp tsp
• ground cinnamon↗1 tsp tsp
• rhubarb↗300g g

  washed, trimmed and finely sliced

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3 and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.

2. 2

   Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.

3. 3

   Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean – you’ll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.