I’m not exactly sure why, but for me rhubarb has always been a grandmaesque ingredient. Rhubarb is also popping up at farmers markets and green grocers in Sydney at the moment, so I used it as the inspiration for this week’s recipe. I love the pretty deep pink colour cooked rhubarb provides. Because I don’t like my rhubarb too stringy, I cut the pieces quite small, about 1cm wide. I used hazelnuts, but you could experiment with almonds or other nuts.
This cake could be served with some thick cream, ice-cream, natural yoghurt or custard, delicious warm or cooled.
What I was cooking this time last year: Orange Crème Caramel
Rhubarb and Hazelnut Crumble Cake
* The basic cake recipe ingredients list is taken from a Women’s Weekly Recipe Card recipe.
- 1 bunch of fresh rhubarb
- 1 cup of sugar
- 1 vanilla bean pod
- water, to just cover the chopped rhubarb
- 150g hazelnuts
- 1/2 cup brown sugar
- 1 teaspoon mixed spice
- 125g softened butter
- 3/4 cups sugar
- 2 eggs
- 2 cups self-raising flour
- 1 cup milk
- 50mls milk
- vanilla bean pod from the rhubarb
- Cooking oil spray to grease your cake tin
- Wash the rhubarb, chop off the green top and the bottom of the rhubarb stalks.
- Chop the rhubarb stalks into 1cm pieces and add to a saucepan.
- Add the sugar and vanilla pod to the rhubarb, and add water until just covered.
- Cook the rhubarb on a medium heat for 10 to 15 minutes until soft.
- Drain the cooked rhubarb from the liquid, and return the liquid to the saucepan.
- Cook the rhubarb liquid until it reduces and thickens.
- Add the rhubarb syrup to the cooked rhubarb and set aside to cool.
- To make the crumble, add the hazelnuts, brown sugar and mixed spice to your food processor bowl.
- Pulse the crumble mix until the nuts are chopped and everything is combined.
- Set the crumble aside.
- Turn the oven on to 180°C.
- To make the cake batter, add the butter, sugar and vanilla pod to the food processor bowl. Beat together until light and creamy.
- Add the eggs and beat until combined.
- Mix in a little of the sifted flour alternately with the milk, until everything is combined.
- Spray your cake tin with cooking oil to prevent sticking.
- Add half of the cake batter, and spread out over the bottom of the cake tin.
- Top the cake batter with half of the cooked rhubarb, then half of the crumble mixture.
- Add the remaining cake batter, rhubarb and crumble layers.
- Cook in the oven for approximately 60 minutes or until the center of the cake springs back when lightly touched.
- Allow the cake to cool in the tin for 5 – 10 minutes, then remove from the tin. Your cake is ready to serve warm or you could wait until it is cool. Enjoy.
What is your favourite colour? Has this post inspired any new ideas?