Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping – a spin on classic comfort baking
Ingredients
- 250g pack of butter, softened
- 250g golden caster sugar, plus 1 tbsp
- 2 tsp vanilla extract
- 5 large eggs
- 300g plain flour, plus 7 tbsp
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 300g rhubarb, washed, trimmed and finely sliced
Method
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Heat oven to 160C/140C fan/gas 3 and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.
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Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.
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Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean – you’ll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.