CAKES to SHARE

Nothing sparks joy like a touch of sweetness – whether enjoyed over a cuppa at home or as a gift the next time you pop around for a visit, these cakes are guaranteed to delight.

Rhubarb crumble cake 

SERVES 12 PREP + COOK TIME1 HOUR 30 MINUTES

150g butter, softened 

1 teaspoon vanilla extract

1 cup (220g) caster sugar

2 eggs

1½ cups (225g) self-raising flour

½ cup (75g) plain flour

½ teaspoon bicarbonate of soda

¾ cup (180ml) buttermilk

1 bunch (400g) thin-stemmed rhubarb,  trimmed, washed, chopped into 2cm pieces

CRUMBLE TOPPING

¼ cup (35g) plain flour

⅓ cup (40g) almond meal

⅓ cup (30g) rolled oats

⅓ cup (75g) brown sugar

½ teaspoon ground cinnamon

75g butter, chopped

1 Preheat oven to 180°C/160°C fan. Grease a 25cm springform pan; line base and side with baking paper.

2 Make crumble topping.

3 Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, fold in sifted dry ingredients and buttermilk in two batches.

4 Spoon the cake mixture into the prepared pan; smooth top. Sprinkle with rhubarb then crumble topping.

5 Bake for 1 hour or until cake starts to come away from side of pan and a skewer inserted into centre comes out clean. Cool cake in pan. Dust with sifted icing sugar before serving, if desired.