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Rhubarb Crumble Cake
A moist Australian cake with tart rhubarb and a buttery crumble topping. Pressing the rhubarb pieces into the top of the batter rather than folding them through keeps distinct tart pockets throughout the cake instead of it sinking to the bottom.
Ingredients
Instructions
Beat butter and sugar until pale. Beat in eggs and vanilla. Fold in flour and sour cream.
Pour into a greased 23cm cake tin.
Press rhubarb pieces into the batter.
Rub cold butter into flour, oats and brown sugar to make crumble. Scatter over top.
Bake at 180°C for 50 minutes until golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
