If you live in the UK one of the best things around at the moment is rhubarb. If you grow it in your garden you’ve probably already had a couple of pickings, and it’s plentiful and cheap on our market stalls. You can’t go wrong with rhubarb crumble, but it’s nice to do something different too, and this cake goes down an absolute treat, either cold or hot with vanilla ice cream.
I. In a food processor whizz together 200g plain flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, 1 tsp cinnamon and 75g (cold) butter. Then whizz in 100g sugar. (If you don’t have a food processor, chop the butter into small chunks and rub it into the flour with your fingertips until it looks like rough breadcrumbs; then mix in the sugar.)
2. In a big mixing bowl, whisk together 2 eggs and 150g natural yoghurt or buttermilk.
3. Add the dry ingredients into the eggs and yoghurt mixture and stir together until nicely combined.
4. Spoon that mixture into a well oiled and lined baking dish, approx 23x16x5cm, and smooth the surface.
5. Scatter 400g of chopped rhubarb over the top.
6. In the food processor again, whizz together 50g plain flour with 25g butter, and then 25g sugar (or rub in with your fingertips). Mix in a handful of white cooking chocolate chips or chunks (about 40g will do) and scatter the mixture over the top of the cake.
7. Bake for 35 – 40 minutes in an oven at 180 C (slightly less for a fan oven), gas mark 4. Cool on a wire rack once cooked (the cake is cooked when it is well risen and brown on top and a skewer inserted into the middle comes out clean).
(I’ve adapted this from a Waitrose recipe which you can see here)