Rhubarb crumble cake
SERVES 12 PREP + COOK TIME 1 HOUR 30 MINS
150g butter, softened
1 teaspoon vanilla extract
1 cup (220g) caster sugar
2 eggs
1 ½ cups (225g) self-raising flour
½ cup (75g) plain flour
½ teaspoon baking soda
¾ cup (180ml) buttermilk
1 bunch (400g) thin-stemmed rhubarb, trimmed, washed, chopped into 2cm pieces
CRUMBLE TOPPING
¼ cup (35g) plain flour
¹/³ cup (40g) almond meal
¹/³ cup (30g) rolled oats
¹/³ cup (75g) brown sugar
½ teaspoon ground cinnamon
75g butter, chopped
1 To make the crumble topping, place the dry ingredients in a medium bowl. Rub in butter using your fingertips.
2 Preheat oven to 180°C/160°C fan-forced. Grease a 25cm springform pan. Line base and side with baking paper.
