Rhubarb Cake With Crumble Topping

• None None Crumble Topping
• 1/3 cup plain flour
• 4 tbsp butter, cubed
• 2 tbsp sugar
• None None Rhubarb Cake
• 1 bunch rhubarb, trimmed and cut into 1 inch pieces
• 1/2 cup sugar
• 6 tbsp butter, at room temperature
• 2 None large eggs, lightly beaten
• 1/2 cup self-raising flour + 1 tbsp extra
• 2 tbsp milk (optional)
• None None powdered sugar, for dusting

1. Preheat the oven to 375u0b0F. Grease an 8 inch springform cake pan.
2. To make the crumble topping, sift the flour into a bowl. Rub in the butter with fingertips, until the mixture resembles coarse crumbs. Stir in the sugar and set aside.
3. To make the cake, combine the rhubarb with 1 tablespoon of sugar in a bowl and toss well. Set aside.
4. In a bowl, use an electric mixer to beat the butter until creamy. Add the remaining sugar, beating until light and fluffy.
5. Add the eggs, 1 at a time, beating well after each addition. To prevent the mixture from curdling, add 1 tablespoon of extra flour.
6. Sift the flour with a pinch of salt. Fold into the creamed mixture, adding up to 2 tablespoons milk, if necessary, to form a dropping consistency. Spread the mixture evenly into the prepared pan, then spoon the rhubarb on top. Then top the rhubarb with the crumble.
7. Bake for 1 hour 15 mins, until the top is golden and a skewer comes out clean. Transfer to a wire rack to cool completely in the pan. Dust with powdered sugar to serve.

crumble topping, flour, butter, sugar, rhubarb, rhubarb, sugar, butter, eggs, extra, milk, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/29097 (may not work)