RHUBARB BUCKLE CAKE

Rhubarb and cake goes together so well which makes this cake the perfect example!

For the Cake

Butter or oil spray to grease cake tin

400g rhubarb, trimmed and cut ½ cm thick slices, cut on the angle

1 cup sugar, divided

1 cup white flour

1 tsp baking powder

75g butter, softened

1 tsp finely grated orange zest

2 large eggs

½ tsp vanilla extract

¼ cup sour cream

For the Crumb Topping

½ cup plain white flour

¼ cup soft brown sugar

1 tsp ground ginger

25 g butter, melted

Method

Preheat oven to 180C /160C fan assisted, with rack in one level lower than centre.

Lightly grease 18cm square cake tin with cooking spray or butter, and line with greaseproof paper, leaving an overhang on 2 sides (this acts as a handle).

Stir together rhubarb and half cup sugar; set aside to macerate.

Whisk together flour and baking powder. Beat together butter, remaining cup sugar, and the orange zest until light and fluffy. Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with sour cream, beginning and ending with flour mixture.

Make the crumb topping: Stir together flour, ginger, brown sugar, add melted butter; stir to combine.

Pour mixture into prepared tin. Top with rhubarb mixture, and sprinkle with crumb topping.

Bake until golden on top and cooked through, about 45 minutes, check the cake however as it can take a little less time or sometimes a little more. Let cool completely in tin on wire rack, then lift cake from pan using greaseproof paper. Remove greaseproof paper before serving, cut buckle into 4cm squares.