35 lines
1.3 KiB
Markdown
35 lines
1.3 KiB
Markdown
# Squashy rhubarb cake
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### Ingredients
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* 55 grams butter
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* 85 grams plain flour
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* 30 grams sugar
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* 85 grams butter, softened
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* 85 grams sugar
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* 2 small eggs
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* 85 grams self-raising flour
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* salt
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* milk
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* 675 grams rhubarb, cut into 1" pieces
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* 2 tablespoons sugar
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* icing sugar
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### Directions
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Preheat the oven to 180C/Gas 4. Grease and line a deep 20cm/8" cake tin.
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First make the crumble topping: rub the butter into the flour and stir in the sugar. Set aside.
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Now make the cake: cream the butter until soft. Add the sugar and beat until very pale, light and fluffy. Lightly beat the eggs and add them to the sugar mixture, beating in a little at a time and adding a spoonful of the flour if the mixture curdles. Fold in the rest of the flour and add a little milk if the mixture is too stiff; it should be of a dropping consistency.
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Turn the mixture into the prepared tin and level the surface with a spatula. Covery carefully with the raw rhubarb pieces amd the sugar. Sprinkle with the crumble mixture.
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Bake for about 45 minutes, or until the cake feels firm on top. Leave to cool in the tin.
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Just before serving, remove from the tin and sift a thin layer of icing sugar over the top.
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### Meta
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author: Leiths Cookery Bible
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tags: Puddings and Desserts, Cakes and Biscuits
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