Wednesday, October 20, 2010
Rhubarb Crumble Cake
This recipe is pilfered from Annabel Langbein. Annabel has her own tv show on here at the moment in NZ. I've seen it a few times and rather enjoyed it. She has a style of cooking that is down to earth and she likes to use seasonal ingredients, plus her recipes are often very adaptable. Totally up my alley. So, seeing as the rhubarbs are still flourishing in the garden I thought I'd put them to good use in one of her recipes. Feel free to replace the rhubarb with some berry fruits, or any other fruit you'd like. You could also mix and match the nuts in the topping to suit your needs. The cake itself is so moist thanks to the yoghurt, and the topping has lovely contrast between the tart rhubarb and sweet nutty crumble. I've eaten this warm with vanilla ice cream, and cold with berry yoghurt, and it's also delicious just enjoyed on its own. It's a real winner.
140g butter, softened
1 cup sugar
1 tsp vanilla essence
3/4 cup plain yoghurt
2 cups flour
3 tsp baking powder
1/2 tsp baking soda
3 stalks rhubarb, thinly sliced, or 190g berry fruits or other chopped fruits
1/2 cup firmly packed brown sugar
1/2 cup slivered almonds or any other chopped nuts of your choice
4 tbsp flour
1 tsp ground cinnamon
60g butter, melted
Cream the butter and sugar, then add the eggs and vanilla and beat well.
Mix in the yoghurt then add sifted dry ingredients, stir until just combined. It will be a thick consistency.
Spread the mixture into a lined 25cm spring-form or loose-bottomed cake tin. I used a silicone 'tin' and had no trouble flipping it out, so this is also an option.
Sprinkle rhubarb over the top.
Combine all the topping ingredients and sprinkle over cake.
Bake at 180 Celsius for 50-60 minutes.
Let it stand for 15 minutes before turning out.