Well...when the clouds are roll across the sun and you cannot catch the rays...and your minds just feeling fuddled....the best thing you can do is get some feel good baking vibes going on....so while the hubbys watching the athletics....the pooch @cockapoo_bella_bear is beyond chilled....i nipped out to the garden cut some rhubarb & picked a few blackberrys and well...this turned out very well...i baked this delish rhubarb crumble cake....well it is Sunday afternoon....
The only problem is...its nearly all gone ...yummy x
175g self-raising flour
175g unsalted butter, softened, plus extra for greasing
175g caster sugar
3 large free-range eggs
1 tsp vanilla extract
25g unsalted butter
2 tbsp self-raising flour
1 tbsp caster sugar
2 tsp ground ginger
1 tbsp icing sugar, to dust
4 tbsp crème fraîche, to serve
2 tbsp clear honey, to serve
Preheat the oven to 174°C/gas mark 4. Grease a cake tin and line with baking parchment.
Trim the rhubarb and chop into 3cm pieces. Place in a bowl with the lemon juice. In a separate bowl, beat together the flour, butter, sugar, eggs and vanilla extract. Fold in half the rhubarb and spoon the mixture into the bottom of the tin, spreading it out with a spatula. Scatter over the remaining rhubarb.
For the topping, rub the butter into the flour, then stir in the sugar and ginger. Sprinkle over the cake mixture and bake for 40-50 minutes. Leave to cool for 10 minutes, then remove from the tin.
Dust with icing sugar, then slice.
Serve warm or cold with crème fraîche and a drizzle of honey.