Butter for greasing
300g rhubarb, with the leaf and base stem removed
60g caster sugar
2 large free-range eggs
1 teaspoon vanilla bean paste (or 2 teaspoons of vanilla extract)
100g plain flour
100g caster sugar
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
75g soft salted butter
50g salted butter
30g brown sugar
100g plain flour, sifted
1. Preheat the oven to 170°C/fan 150°C/gas 4. Grease and line (with grease proof paper) a shallow baking tin that is around 20cm square, 5cm deep.
2. Cut the rhubarb into chunks that are around 2cm long – resembling bite sized chunks. Add these chunks to a bowl incorporating the sugar and the flour. Leave this to sit for around 10 mins or so while you make the crumble.
3. In a separate bowl, mix together the sifted flour, brown sugar and butter with your fingers until the mixture goes crumbly and resembles breadcrumbs.
4. Back to the rhubarb flour mix, mix in the eggs, bicarbonate of soda and baking powder and mix together. The consistency needs to be quite thick otherwise the rhubarb will sink to the bottom during baking. If you find it’s not quite thick enough – add some more sifted flour and stir.
5. Add the rhubarb cake mixture to the tin that was prepared earlier, I tend to drop chunks of rhubarb on top of the cake mixture for decoration. Spread across the tin evenly and scatter the crumble mixture over the top the of cake mix.
6. Bake the cake for around 40 minutes until it’s golden brown. Check with a skewer making sure it comes out clean – if it’s clean, this means it’s cooked. Leave to cool for around 15 minutes.
If you would like, feel feel to sieve icing sugar over the top for further decoration.