Strawberry, banana, and apple cakes are familiar to most of us. But why not try something less conventional and swap the fruit for rhubarb? When baked, rhubarb softens beautifully, and its flavour is a delight for anyone with a sweet tooth. Paired with a soft sponge and a crunchy crumble topping, it truly stands out.
Ingredients for the batter:
Ingredients for the topping and finishing:
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Method:
Start by preparing the crumble topping. Mix together the brown sugar (40 g), spelt flour (30 g), oats, and cinnamon. Add the cold butter and use your fingers to crumble it into the dry ingredients to form a crumbly mixture.
Next, let’s prepare the cake batter. In a bowl, mix the sour cream with oil, the egg, and milk. Gradually incorporate the sugar, sifted plain and spelt flours, baking powder, and a pinch of salt. Pour the batter into a round cake tin (ours was 20 cm in diameter). Spread the chopped rhubarb evenly over the batter (you can press some pieces slightly into the batter). Sprinkle the crumble topping evenly over the rhubarb. Bake at 180°C for approximately 30 minutes. Allow the cake to cool before slicing and serving.
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| Energy value | 206 kcal |
| Protein | 4 g |
| Carbohydrates | 28 g |
| Fats | 8 g |
| Fibre | 3 g |
If you’re a fan of traybakes and fruit-studded cakes, you’ll fall in love with this rhubarb crumble cake. It’s perfect as a snack, breakfast side, or dessert.
Feel free to share your creations with us on social media using the hashtag #gymbeamcom.
