Rhubarb and Ginger Crumble Cake

2015-03-02
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  • Cook Time : 0m
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Vital Statistics

Preparation Time

30 minutes

Cooking Time

1 hour

Serves

8

Ingredients

  • 450g rhubarb
  • 2 tsp Bart Ginger in Sunflower Oil
  • 175g self-raising flour
  • 1 tsp Baking Powder
  • 115g softened butter
  • 115g golden caster sugar
  • 2 beaten eggs
  • 1-2 tbsp milk
  • icing sugar, to finish
  • For the Crumble Topping:
  • 115g self-raising flour
  • 1 tsp Bart Ground Ginger
  • 85g butter
  • 85g golden caster sugar
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    1. Preheat the oven to 180c/Gas 4. Grease a 23cm spring-release cake tin. Trim the rhubarb stalks and cut into 2.5cm lengths. Place in a bowl with the ginger in sunflower oil and toss together.
    2. To make the crumble topping, sift the flour and ground ginger into a bowl. Rub in the butter until the mixture resembles coarse crumbs. Stir in the sugar and set aside.
    3. Sift the flour and baking powder into a bowl. Add the butter, sugar and eggs. Beat well until the mixture is smooth, adding just enough milk to make a soft dropping consistency.
    4. Spoon the mixture into the prepared tin and spread level. Cover with the rhubarb. Sprinkle the crumble topping over the rhubarb.
    5. Bake in the oven for 1 hour until firm and golden brown. Allow to cool in the tin before opening the sides. Dust with icing sugar before serving.

 

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