Rhubarb Crumble Traybake Cake 🍰🌸
This rhubarb crumble traybake is the perfect combination of tart rhubarb, buttery sponge, and crunchy crumble topping. A delightful treat for afternoon tea or as a comforting dessert served with custard!
Ingredients:
For the Cake:
🧈 Butter: 150g, softened
🍬 Caster sugar: 150g
🥚 Eggs: 3 large
🌿 Vanilla extract: 1 tsp
🌾 Self-raising flour: 200g
🥛 Milk: 2 tbsp
🌸 Rhubarb: 300g, trimmed and chopped into 2cm pieces
For the Crumble Topping:
🌾 Plain flour: 75g
🍬 Brown sugar: 50g
🧈 Butter: 50g, cold and cubed
Method:
🍳 Preheat the oven: Set your oven to 180°C (fan 160°C). Grease and line a 20cm x 30cm rectangular baking tin with baking parchment.
🥣 Make the cake batter: Cream together the softened butter and caster sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Fold in the self-raising flour, then stir in the milk to loosen the batter.
🍰 Add the rhubarb: Gently fold the chopped rhubarb into the cake batter and pour the mixture into the prepared baking tin. Smooth the top with a spatula.
🥄 Prepare the crumble topping: In a bowl, rub the cold butter into the plain flour with your fingertips until it resembles breadcrumbs. Stir in the brown sugar.
🌿 Top the cake: Scatter the crumble mixture evenly over the top of the cake batter.
🔥 Bake: Pop the traybake into the oven and bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean and the crumble is golden and crisp.
❄️ Cool and serve: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack. Slice into squares and serve as is or with a dollop of cream or custard.
Serving Information:
⏱ Prep Time: 20 minutes
⏱ Baking Time: 45 minutes
🍴 Servings: 12 squares
🔥 Calories per square: ~300
This rhubarb crumble traybake is the perfect balance of tart and sweet – a nostalgic bake everyone will love! 🍂💕