Rhubarb Cake

Preparation

1. 01

   Mix the batter

   Beat the softened butter with the caster sugar and vanilla sugar using the beaters of an electric hand mixer until creamy. Beat in the eggs one at a time. Mix the flour with the baking powder and fold briefly into the batter.

2. 02

   Cut and mix the rhubarb

   Wash the rhubarb, trim the ends and cut into pieces approximately 2 cm long. Mix with the caster sugar and vanilla custard powder and set aside.

3. 03

   Rub in the crumble topping

   For the crumble topping, place the flour and caster sugar in a bowl. Add the cold butter in pieces and rub in with your fingertips until the mixture resembles coarse crumbs.

4. 04

   Assemble the cake

   Pour the batter into a greased loose-bottomed tin (26 cm) and spread evenly with the back of a spoon, creating a small border. Scatter the rhubarb pieces evenly over the batter and generously sprinkle the crumble topping over the top.

5. 05

   Bake

   Bake the rhubarb cake in a preheated fan-assisted oven at 175 °C for approximately 45 minutes, until the crumble topping is golden brown. Remove from the oven and leave to cool completely in the tin.