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.
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Denne historien er fra Issue 91-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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