Tuesday 7 July 2015

Brit Decor Bakes: Rhubarb & Apple Crumble Cake

All Images / Copyright Mike Ahern


(For the sponge)
1/2 of one large stem Rhubarb
2 small apples (peeled & cored)
200g unsalted butter (softened)
200g caster sugar
200g self-raising flour
4 medium eggs

100g unsalted butter (softened)
200g icing sugar
1/2 of one large stem Rhubarb

50g unsalted butter
100g plain flour
2x tsp brown sugar

What to cook when you have two VIP's headed your way one Sunday? This was my cooking conundrum recently with a long overdue visit from the adorable Mr & Mr Sanderson-Turner (aka Jon and Darren) who were headed down from Stourbridge. Since adding a new Rhubarb plant to our garden this year, I had been eager to put it to good use and reap the rewards of some self-grown goodness, so I took this as the perfect opportunity to put this ingredient to good use. 

Whenever we have visitors over at the cottage, I like to indulge them (and us) in some comfort food but I always find it so difficult to pin down just one bake, so here I opted for a crumble and cake rolled into one delicious diet-free welcome treat.

The crumble topping adds a very subtle crunch and a beautiful golden texture, whilst the juices from the stewed apple and rhubarb ensure the sponge is sweet and moist. I kept some of the cooked rhubarb to one side and added this to the buttercream icing for a playful little kick.

A great Summer cake!  

Peel and core the apples and chop into thin segments. Slice the rhubarb stem into tiny strips (about 1-2cm long). Place the fruits into a pan of water and bring to the boil, turn down the heat to low and allow to simmer gently for around five minutes before pouring into a sieve or strainer to drain off the excess juice. Place approximately half of the Rhubarb to one side for the buttercream icing.

Now for the crumble topping - slice up the butter and place into a bowl with the plain flour and brown sugar. Rub these ingredients together to create small crumbs, just as you would for a crumble. Place to one side.

Pre-heat the oven to 1900c and grease two 20cm sandwich tins. In a separate bowl place the butter and sugar and beat together to create a creamy consistency. Slowly add the eggs before folding in the flour. Finally, add the cooked apple and rhubarb. Divide the mixture between the two baking tins and sprinkle the crumble over the top of one tin only. Bake for approximately 25 minutes.

Once removed from the oven, allow the tins to cool for 5 minutes before turning out the cakes onto a wire rack for further cooling.

Now for the filling. Place the icing sugar and butter into a bowl and mix with an electric mixer until smooth and creamy. Add in the other half of the cooked rhubarb and mix for a further 60 seconds.
On the bottom cake (smooth top) add the filling before placing the other (crumble topped) above.

Related Posts Plugin for WordPress, Blogger...