Rainy Day Rhubarb Crumble.

All this rainy weather does not make for a very active, go-getting Ruth, I'm afraid. So after a pretty powerful start to this month blogging-wise that I'm quite pleased with, things have slowed down a fair amount in these parts.

I do try and take advantage of these lighter evenings but find myself getting tied up with Great British Menu and then it's cold and dark. It's safe to say, I can't wait until Summer(!)

That said, a couple of weekends ago, the miserable weather provided a great excuse to do a smidge of comfort-baking. A household favourite, rhubarb crumble cake, funnily enough, using my own recipe. I'm trying to snap as much as I can but I'm not really feeling it, I quite like these though, and a selection from the Easter weekend which I'm yet to share - stay tuned!




I love finding a recipe that just means adding to something simple, all you really need for this is a basic sponge base.




Baking has actually become a bit of a work-out since my stick-whisk decided that it couldn't handle cake-mix.



Rescuing daffs-season is over now but it was pretty cool to have some homegrowns decorating our home for a bit.



We had enough rhubarb left over to make a couple of tiny crumbles, well, it would be rude not to!


Not too shabby! ♥


I dunno, there's something about this miserable weather that makes me grateful for a lie-in on a Saturday morning and curling up on the sofa of an afternoon and catching up on new TV shows - our current favourite is Fargo, have you seen it?

Rhubarb Crumble Cake.

I knew I would have the share this with you as it's one of the tastiest cakes I've ever made and a great autumn evening treat. I adapted it a bit from this recipe as my cake tins aren't very big and because rhubarb is pretty much heading out of season now. I'm also happy to admit that I cheated a little because it was easier and it was just something simple I wanted to whip up, not a hardcore baking session.




Ingredients:
200g butter
200g caster sugar
200g self-raising flour
2 eggs
1 tsp lemon juice
1 tin of rhubarb
1 packet of crumble mix (easy to make, but just as easy to buy ready-made)
1 tsp brown sugar

These ingredients fit perfectly into an 18cm cake tin.

Directions:

1. Pre-heat oven to 180°C.
2. Sift your flour into a bowl and cream in the caster sugar and butter.
3. Add the eggs - I find that adding one at a time and mixing them in individually makes for a much lighter sponge, which is well-suited to this cake, as well as being something I hope for in most sponges I make.
4. Add lemon juice and 2-3 tablespoons of the juice from you tin of rhubarb to your sponge and mix well.
5. Grease cake tin and add your sponge mixture.
Drain your rhubarb well and sprinkle over the top of you sponge.
6. Cover mixture with the crumble mixture, until you can't see the rhubarb anymore, and sprinkle with brown sugar.
7. Put in the over for 20-30 minutes or until golden brown and firm to touch.
8. Leave to cool, remove from tin and serve.

I love the different textures of this cake and hope you enjoy making and eating it as much as I did, it's perfect with custard or just on its own. I basically made this because Moon set me a challenge to after we were talking about how great lemon cake is while we were watching Nigel Slater (famed for his rhubarb & fish combo), I'm pretty glad it turned out the way it did and I hope to make it a few more times as it gets colder.