Rhubarb Crumble Cake

Name: Rhubarb Crumble Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 150g butter, softened; 3/4 cup caster sugar; 2 eggs; 1 tsp vanilla extract; 1 1/2 cups self-raising flour; 1/2 cup sour cream; 3 stalks rhubarb, cut into 2cm pieces; 1/2 cup plain flour; 1/2 cup rolled oats; 1/3 cup brown sugar; 80g cold butter, cubed

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.

Total time

70 min

Prep

20 min

Cook

50 min

Difficulty

medium

Cuisine

Australian

vegetarian

Ingredients

150gbutter, softened

3/4 cupcaster sugar

2eggs

1 tspvanilla extract

1 1/2 cupsself-raising flour

1/2 cupsour cream

3 stalksrhubarb, cut into 2cm pieces

1/2 cupplain flour

1/2 cuprolled oats

1/3 cupbrown sugar

80gcold butter, cubed

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.

Calories

991

Protein

12.4g

Fat

56.3g

Carbs

112g

Fiber

3.1g

Sodium

339mg

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