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Categories:Viewed: 41 - Published at: 3 years ago
Ingredients
- 450 g (15.9oz) rhubarb, cut into chunks
- 125 g (4.4oz) plain flour
- 75 g (2.6oz) butter
- 75 g (2.6oz) demerara or soft brown sugar
- 225 g (7.9oz) self-raising flour
- 100 g (3.5oz) butter, softened
- 100 g (3.5oz) light brown sugar
- 2 tsp ground ginger
- 3 large eggs, beaten and mixed with 3 tbsps milk
Method
- Preheat oven to 180C/gas mark 4 and butter a square tin or baking tray - you can line it with baking paper too if you wish.
- Make the crumble topping by rubbing the butter into the flour until it resembles breadcrumbs, then add the sugar and mix well; set to one side.
- Make the tray bake cake by placing all of the ingredients into a bowl and beating together until light and fluffy - adjust by adding more milk if the batter is too stiff.
- Spoon the cake batter into the prepared tin or tray and then scatter the rhubarb pieces over the top, distributing them evenly, before spooning the crumble mixture over the top.
- Bake for 40 to 45 minutes, or until the cake is well risen and golden brown.
- Remove the tray bake from the oven and allow to cool before cutting into squares.
