Rhubarb Crumble Cake

Serves 8

  • 125g butter, softened
    1½ cups raw sugar
    1 teaspoon vanilla extract
    2 teaspoons finely grated lemon zest
    2 eggs
    1 1/4 cups self raising flour
    1 cup plain flour
    1 teaspoon cinnamon
    3/4 cup Greek style yoghurt
    1 bunch rhubarb, trimmed and cut into 2cm lengths (approx 250g)
    Crumble topping
    ½ cup plain flour
    ½ teaspoon cinnamon
    60g chilled butter, cubed
    1/3 cup raw sugar
    cream or ice cream, to serve

1. Preheat oven to 160oC. Grease and line base and sides of a 22cm spring form pan.
2. Using an electric mixer, beat butter, sugar, vanilla and lemon zest together for 2 minutes. Add eggs, one at a time, beating well between each addition.
3. Sift flours and cinnamon together and add to creamed mixture along with yoghurt. Beat on a low speed until combined. Use a large spoon to fold half the rhubarb through the mixture. Spoon into prepared pan and level top with the back of a spoon. Top with remaining rhubarb, then gently press rhubarb pieces into the cake. Sprinkle evenly with crumble topping.
4. To make crumble topping: Sift flour and cinnamon into a bowl. Add butter and rub into flour until mixture resembles coarse breadcrumbs. Add sugar and stir to combine.
5. Bake 1 hour 15 minutes or until cooked. A skewer inserted into the centre of the cake should remove clean. Let stand in pan 10 minutes, then remove sides of spring form pan. Serve warm or at room temperature with cream or ice cream.