Rhubarb crumble cake - Good Food Middle East
Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping – a spin on classic comfort baking
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Cooking tools:
- Cake pan
- Parchment paper
- Mixing bowl
- Hand mixer
- Oven
- Aluminum foil
- Skewer
- Cooling rack
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring spoon
- Spatula
Ingredients
- 250g pack of butter, softened
- 250g golden caster sugar, plus 1 tbsp
- 2 tsp vanilla extract
- 5 large eggs
- 300g plain flour, plus 7 tbsp
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 300g rhubarb, washed, trimmed and finely sliced
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