Rhubarb Crumble-Cake

This Rhubarb Crumble-Cake is a delightful fusion of two classic British desserts. It features a moist, lightly spiced self-raising cake base that provides a soft contrast to the tart, tender rhubarb chunks scattered throughout. The top is finished with a rich, nutty crumble made from butter, pale muscovado sugar, and chopped hazelnuts, adding a wonderful textural crunch. The subtle hint of orange zest and cinnamon ties the flavors together, creating a balanced sweet-tart profile. It is an ideal dessert for afternoon tea or a cozy dinner party. While the recipe suggests waiting until the next day for the flavors to fully meld, it is undeniably delicious warm from the oven with a scoop of vanilla ice cream.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 10

Calories: 2809.9

Dietary: Vegetarian

Description

This Rhubarb Crumble-Cake is a delightful fusion of two classic British desserts. It features a moist, lightly spiced self-raising cake base that provides a soft contrast to the tart, tender rhubarb chunks scattered throughout. The top is finished with a rich, nutty crumble made from butter, pale muscovado sugar, and chopped hazelnuts, adding a wonderful textural crunch. The subtle hint of orange zest and cinnamon ties the flavors together, creating a balanced sweet-tart profile. It is an ideal dessert for afternoon tea or a cozy dinner party. While the recipe suggests waiting until the next day for the flavors to fully meld, it is undeniably delicious warm from the oven with a scoop of vanilla ice cream.

Ingredients

14 ounce Rhubarb, trimmed weight
10 ounce Self-raising flour
7 ounce Butter
4 ounce Caster sugar
3 ounce Pale muscovado sugar
1 Orange
1 1/2 ounce Chopped hazelnut kernels
1/2 teaspoon Ground cinnamon
2 lg Eggs

Directions

1
Preheat the oven to 350F (180C) and grease and line a 9-inch springform pan.
2
Prepare the crumble topping by sifting 4 ounces of flour into a bowl.
3
Add 3 ounces of butter to the flour and cut it in using a pastry blender or knives until it resembles coarse breadcrumbs; do not rub it in completely.
4
Stir the pale muscovado sugar and chopped hazelnuts into the flour-butter mixture and set aside.
5
Sift the remaining 6 ounces of flour and the ground cinnamon into a separate bowl and set aside.
6
Slice the rhubarb into 1-inch chunks and place them in a bowl.
7
Finely grate the zest of the orange over the rhubarb and toss gently to coat.
8
Cream the remaining 4 ounces of butter with the caster sugar until the mixture is pale, creamy, and light.
9
Break up the eggs with a fork and add them to the butter mixture a little at a time, beating well after each addition.
10
Alternately fold in the reserved flour-cinnamon mixture and 2 tablespoons of fresh orange juice into the egg mixture until just combined.
11
Spoon the cake batter evenly into the prepared springform tin to form the base.
12
Scatter the rhubarb and orange zest mixture evenly over the top of the cake batter.
13
Sprinkle the nutty crumble mixture evenly over the fruit layer.
14
Bake for about 1 hour and 15 minutes, or until the cake is golden brown and a skewer inserted into the cake layer comes out clean.
15
Allow the crumble-cake to cool completely in the tin on a wire rack before removing the springform ring.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 2809.9kcal

% Daily Value *
Total Fat 149.4g230%
Saturated Fat 91.3g457%
Cholesterol 562.8mg188%
Sodium 1227.2mg52%
Total Carbohydrate 385.5g129%
Dietary Fiber 11.3g46%
Sugars 366.0g
Protein 17.4g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the cake to cool completely and rest for several hours or overnight before serving. This allows the flavors to meld and the cake to set properly.

Ensure the butter for the crumble is cold or cool to achieve a crunchy texture rather than a baked-in consistency.

If fresh rhubarb is unavailable, frozen rhubarb can be used but should be thawed and drained well to prevent a soggy cake.

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Keywords: baking, blending, butter, caster, cinnamon, crumblecake, dessert, eggs, flour, fruits, ground, international, muscovado, orange, rhubarb, selfraising, sugar, hazelnut, springform, british

Read it online: https://www.chefs-mate.com/recipe/rhubarb-crumble-cake-2/