We will have it for tea tonight warm with thick cream. Mmmmm. The recipe is from the National trust but I can't find it on the website now (I did collect it years ago).
We always make a hefty batch of crumble and split it into bags and freeze them to make crumbles when the autumn fruit gluts kick in. I reckon plums and apples are going to be prolific this year.
I kept one portion back to top the cake.
Big Sis made the cake mixture in her new apron from France, very apt as we used eggs from our chickens.
Topped the cake mixture with cooked rhubarb, sprinkled crumble on the top and there we have it - Rhubarb Crumble Cake. Can't wait to see what you are having for your tea party today. Jo x
Rhubarb Crumble Cake
3oz soft margarine
3oz SR flour
1 tbsp. oats
1 oz sugar
3oz Rhubarb chopped and softened in 1 tbsp. sugar
Cream butter and sugar until pale, add eggs and flour, beat into a batter. Spoon into a lined tin. Gently spread over the Rhubarb and then top with the crumble. Bake for 40 mins on Gas 5. Serve warm or cold with either yoghurt, cream, custard or ice cream.
Hearty and heavenly.