A delicious recipe for rhubarb crumble cake...
This delicious cake combines fruity Rhubarb Compote with a creamy filling for a truly satisfying teatime indulgence. Topped with a moreish crunchy crumble topping this is bound to become a family favourite! Perfect at any time of day with a refreshing cuppa of course…
Rhubarb Crumble Cake recipe by Bonne Maman
For the crumble topping
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- 10g of each plain flour, rolled oats, sunflower seeds, flaked almonds
For the cake
- 200g unsalted butter
- 200g light soft brown sugar
- 330g golden syrup
- 2 medium eggs
- 225ml whole milk
- 330g self-raising flower
For the filling
- 250g tub mascarpone cheese
- 2 tbsp ready-made chilled vanilla custard OR extra thick double cream and a few drops of vanilla extract
- 600g jar Bonne Maman Rhubarb Compote
- 3 tbsp elderflower cordial
- icing sugar, to dust
- Heat the oven to 180C, 160 fan, gas 4. Line the base of a 20cm deep, round cake tin with non-stick baking paper.
- First make the crumble topping. Put all the topping ingredients in a small bowl and add 25g of the butter and 25g of the brown sugar. Rub together until crumbly. Spread evenly onto a lined baking sheet and bake for 10-15 minutes until golden brown and crisp. Cool.
- Reduce the oven temperature to 140C, 120C fan, gas 1.
- Put the remaining butter, brown sugar and the golden syrup in a medium pan and heat gently, stirring, until melted and smooth.
- Beat the eggs and milk into the sugar mixture in the pan. Measure the flour into a medium bowl and lowly whisk in the contents of the pan until you have a smooth batter.
- Pour the batter into the cake tin and bake for about 1 hour 45 minutes or until a skewer inserted into the centre comes out clean. Cover the top of the cake loosely with foil after 1 hour.
- Leave in the tin for 10 minutes then turn out onto a wire rack to cool completely.
- Meanwhile make the filling. Beat together the mascarpone cheese with the custard or the cream and vanilla, and chill.
- Tip the rhubarb compote into a wide sieve over a bowl and leave to drain for 10 minutes. Stir 1 tbsp of the cordial into the drained rhubarb.
- Put the remaining cordial in a small saucepan with the rhubarb liquid and bring to the boil. Bubble gently for about 5-7 minutes until it is thickened and syrupy. Cool.
- Cut the cooled cake in half. Put the base on a serving plate and drizzle generously with some of the rhubarb and elderflower syrup.
- Spoon on the whipped mascarpone cream and top with the rhubarb.
- Pierce the top of the cake with a fine skewer and spoon over more of the syrup. Lift the top onto the cake and press on the crumble topping. Dust lightly with icing sugar and serve.
- The cake will keep in the fridge for 2-3 days. Allow 15-20 minutes at room temperature before serving.
- You can make half the quantity of the crumble for this cake, which is literally about a teaspoon of each ingredient. You can use any flour you have, any seeds and any nuts. Whatever is on hand.If the ingredients are halved the cake can bake into a deep 18cm sandwich tin or a 500g loaf tin. Bake for about 45mins to 1 hour or until a skewer comes out clean. Cool and split in half.
- The filling can be mascarpone or any soft cheese, even a soft, fresh goats cheese. Make up half the quantity.
- Bonne Maman Apricot Compote can also be used as an alternative to Rhubarb or simply use a Bonne Maman Conserve such as Fig, Apricot or Plum.