from the Test Kitchen
Choose oranges with a thin skin for this recipe to avoid excessive white pith which can cause some bitterness. We used a 14-cup capacity decorative pan.
Rhubarb crumble cake
SERVES 12 PREP + COOK TIME 1 HOUR 30 MINUTES
150g butter, softened
1 teaspoon vanilla extract
1 cup (220g) caster sugar
2 eggs
1½ cups (225g) self-raising flour
½ cup (75g) plain flour
½ teaspoon bicarbonate of soda
¾ cup (180ml) buttermilk
1 bunch (400g) thin-stemmed rhubarb, trimmed, washed, chopped into 2cm pieces
CRUMBLE TOPPING
¼ cup (35g) plain flour
⅓ cup (40g) almond meal
⅓ cup (30g) rolled oats
⅓ cup (75g) brown sugar
½ teaspoon ground cinnamon
75g butter, chopped
Preheat oven to 180°C/160°C fan. Grease a 25cm springform pan;
