CAKES to SHARE
The Australian Women's Weekly Food|Issue 91
Nothing sparks joy like a touch of sweetness – whether enjoyed over a cuppa at home or as a gift the next time you pop around for a visit, these cakes are guaranteed to delight.
CAKES to SHARE

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.

Diese Geschichte stammt aus der Issue 91-Ausgabe von The Australian Women's Weekly Food.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

Diese Geschichte stammt aus der Issue 91-Ausgabe von The Australian Women's Weekly Food.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

WEITERE ARTIKEL AUS THE AUSTRALIAN WOMEN'S WEEKLY FOODAlle anzeigen
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 Minuten  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 Minuten  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 Minuten  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 Minuten  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 Minuten  |
Issue 93