Rhubarb crumble cake
SERVES 12 PREP + COOK TIME1 HOUR 30 MINUTES
150g butter, softened
1 teaspoon vanilla extract
1 cup (220g) caster sugar
2 eggs
1½ cups (225g) self-raising flour
½ cup (75g) plain flour
½ teaspoon bicarbonate of soda
¾ cup (180ml) buttermilk
1 bunch (400g) thin-stemmed rhubarb, trimmed, washed, chopped into 2cm pieces
CRUMBLE TOPPING
¼ cup (35g) plain flour
⅓ cup (40g) almond meal
⅓ cup (30g) rolled oats
⅓ cup (75g) brown sugar
½ teaspoon ground cinnamon
75g butter, chopped
1 Preheat oven to 180°C/160°C fan. Grease a 25cm springform pan; line base and side with baking paper.
2 Make crumble topping.
3 Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, fold in sifted dry ingredients and buttermilk in two batches.
4 Spoon the cake mixture into the prepared pan; smooth top. Sprinkle with rhubarb then crumble topping.
5 Bake for 1 hour or until cake starts to come away from side of pan and a skewer inserted into centre comes out clean. Cool cake in pan. Dust with sifted icing sugar before serving, if desired.
هذه القصة مأخوذة من طبعة Issue 91 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 91 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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