Welsh Rhubarb Cake
This rhubarb cake recipe is a delightful combination of a moist cake base, sweet and tangy slices of rhubarb, and a buttery crumbly topping. Baked to golden perfection, it's a lovely treat that pairs wonderfully with a dollop of fresh cream.
— Constant Cookbook
Ingredients
- Cake mix
- 85g butter
- 85g caster sugar
- 2 eggs
- 85g self-raising flour
- 1tbsp demerara sugar
- pinch of salt
- may need drop of milk
- 455g rhubarb
- for the topping:
- 60g butter
- 85g plain flour
- 30g caster sugar
Instructions
- Preheat oven to 190 C/ gas 5.
- Grease and line a 20cm round cake tin ( I use a loose bottom pie dish)
- Cream butter and sugar together.
- Beat in eggs.
- Fold in flour and pinch of salt.
- If needed add milk to give a dropping consistency.
- Slice rhubarb 2.5cm thick and toss in demerara sugar.
- To make the topping, rub butter into flour and stir in sugar.
- Pour cake mix into tin.
- Arrange rhubarb on top.
- Sprinkle topping over.
- Bake 40-45 mins.
- Serve with a dollop of cream.
Yield
Serves 6
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