Rhubarb Crumble Cake

This makes a very big cake (rose an inch above the cake liner in a 24cm tin!). You might want to consider halving it and using a loaf tin or reducing by a third and having a slightly shallower cake.

400gm butter
400gm caster sugar
4 eggs
300gm self raising flour & 100g ground almonds
6-8 stalks rhubarb, & chopped into 2cm pieces

Crumble toppping
120gm butter
120gm plain flour
30gm caster sugar

Whisk together the butter and sugar in a processor until it thickens and turns pale (about 3 minutes).

Add two eggs, mix. Add 4tbsps of the flour. Mix. Ad the last two eggs. Mix. Add the rest of the flour.

Pour it into your well-greased and lined cake tin. 

Scatter over the chopped rhubarb and push no more than half way into the cake mix. 

Rub together the butter and flour to make a rough crumble. Pour the resulting crumbs over the rhubarb, and sprinkle over the sugar. 

Put in the oven for at least 35 mins. I it took about an hour in the end.  I turned the oven down from 180C to about 160C after 30 mins so that the outside wouldn’t get too crispy, whilst the middle cooked. It’s cooked when a knife inserted in the middle comes out clean.

(Courtesy of http://www.libertylondongirl.com)