Monday, 2 April 2012

Rhubarb Crumble Cake

Having had some rhubarb left over from my last Farmers' Market visit, I thought it would be a good idea to make an easy cake to share with my loved ones. The ginger gives this cake some extra flavour, while mixing nicely with the softness of the cooked rhubarb. I would recommend roasting the hazelnuts before hand and rubbing between a tea towel to get rid of the skins. Delicious!

Rhubarb Crumble Cake

2 eggs
1 cup caster sugar
150g butter, melted
1 tsp vanilla extract
1 1/2 cups self raising flour
1 1/2 tsp baking powder
2 tsp ground ginger
4 stems rhubarb, chopped
1/3 cup hazelnuts, chopped
1 1/2 tbsp soft brown sugar

Preheat the oven to 160ºC. Grease and line a cake pan.
Beat eggs and sugar until pale and creamy. Pour in melted butter and vanilla and mix well. Stir through combined flour, baking powder and ginger.
Pour half the batter into the cake pan and arrange rhubarb over the mixture, then top with remaining batter.
Sprinkle hazelnuts and sugar over top. Bake at 160ºC for 1 hour or until cooked.

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