Amazing Rhubarb Cake Recipe

Make a "Squishy" Rhubarb Crumble Cake

A website visitor sent me this Amazing Rhubarb Cake Recipe complete with photos!

Catherine writes: "...I was given LOTS of rhubarb today so looking forward to baking lots of squishy rhubarb cake with crumble topping..."

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This cake looks picture perfect, just like the beautiful view from Catherine's Kitchen window(!), and I am sure it tastes scrumptious too!

Thanks Catherine!, now others can enjoy this recipe too!

Note - Catherine used a silicone baking dish for this rhubarb cake recipe.

An 8" round spring-form pan, (with 2" sides), would work great too.

I must admit I have never used silicone baking products, so I asked Catherine how she likes using silicone baking products.

Catherine's answer was: "... as regards silicone - "I'm sold on them ... No need to grease before baking and they keep their shape much better. I would suggest buying one to try out and seeing what you think."

So, I will definitely be trying these products soon!

Ingredients

FOR THE TOPPING

1/4 cup (55g/2oz) butter
3/8 cup (85g/3oz) all-purpose flour
1/8 cup (30g/1oz) granulated sugar

FOR THE CAKE

3/8 cup (85g/3oz) butter
3/8 cup (85g/3oz) plus 1 tbsp. granulated sugar
2 eggs
3/8 cup (85g/3oz) all-purpose flour
few drops of milk, if necessary
3 cups (675g/1.5 lb) chopped rhubarb

Directions

FOR THE TOPPING

In a bowl mix the butter and the flour, and then add the sugar, and mix well to combine into crumble (pic #1).

FOR THE CAKE

In a larger bowl, using an electric hand mixer, cream the butter until soft (pic #2).

Add the 3/8 cup of sugar, and beat until well mixed, light and fluffy
(pic #3).

Lightly beat the two eggs, and add them to the mixture, folding in a little at a time, (folding in a spoonful of flour if the mixture curdles) (pic #4).

Fold in the flour, and if mixture is too stiff (it should be of a "dropping" consistency, then add a few drops of milk (pic #5).

Turn the batter into an 8" baking pan, and smooth the top with a spatula (pic #6)

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Cover the top of the batter with the rhubarb pieces, and sprinkle with the 1 tbsp. of sugar (pic #7).

Cover the top with the crumble mixture (pic #8).

Bake at 375° F (190C/gas mark 5) for 45 minutes, or until the top feels firm.

Allow to cool in baking dish.

Remove when cooled, and serve (pic #9).

(Recipe adapted from Leith's Cookery Bible)

ENJOY! 

Here (below) are Silicone Baking Dishes available for online purchase at *Amazon.com.

Click on the images for more detailed product information and customer product reviews.

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