This versatile cake recipe is best served warm as a pudding or cold as a teatime treat. I like it with whipped cream, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or custard.
If you don’t fancy the rhubarb, try using apples or blackberries, depending on the time of year.
– 125g (4½oz) plain flour
– 75g (3oz) butter, softened
– 4 tbsp caster sugar
– Pinch of ground cinnamon
– 750g (1lb 10oz) rhubarb, cut into
– 1cm (½in) pieces
– 1 tbsp caster sugar
– 1 tsp ground ginger
– 175g (6oz) butter, softened, plus extra for greasing
– 175g (6oz) caster sugar
– 3 eggs, beaten
– 175g (6oz) plain flour
– 2 tsp baking powder
– 1 tbsp milk whipped cream, to serve
1. Preheat the oven to 190°C (375°F/gas mark 5). Butter a 23cm (9in) loose-bottomed cake tin and line the base with non-stick baking paper.
2. To make the crumble, place the flour, butter, sugar and cinnamon in a food processor and pulse until crumbly.
3. Place the rhubarb in a bowl and tip in the sugar and ginger. Toss until evenly coated.
4. To make the sponge, beat the butter and sugar together in a bowl until light and fluffy. Beat in the eggs, a little at a time, along with 1 tablespoon of the flour when you have added about half of the beaten eggs – this will stop it from curdling. Sift over the rest of the flour and the baking powder and fold in gently but thoroughly. Finally, fold in the milk.
5. Spread the sponge batter over the base of the prepared cake tin and pile the sugared rhubarb on top, then sprinkle over the crumble topping. Bake for about 1 hour, until the sides of the cake have shrunk away slightly from the tin, the rhubarb is soft and the crumble is golden brown. To test if the cake is done, insert a fine metal skewer into the middle – if it comes out clean, the cake is ready. Remove from the oven and leave to cool in the tin for 15 minutes, set on a wire rack.
6. To serve, cut the rhubarb and ginger crumble cake into slices
and arrange on plates with a dollop of whipped cream.
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The book also includes lots of tips on how to wean the family off processed food for meal and snack times, how to plan for large family gatherings, how to cut down on food waste and how to bake the perfect celebration cake.
Neven Maguire’s Complete Family Cookbook is published by Gill Books and available to buy in all good book stores and online at www.gillbooks.ie/cookery.