1.5 C sugar
1 C plain flour
1 C S.R. Flour
1 tspn vanilla extract
1 C milk
1 tblspn lemon juice
2 cups cleaned, trimmed rhubarb chopped
1 tbspn flour, extra – mix this with the rhubarb pieces
1 cup lightly packed brown sugar
2 tspn ground cinnamon
60 gm butter
Mix the ingredients for the streusel mixture together to form a moist paste. Set aside.
Preheat oven to 180 C. Butter a 20-cm pan, lining the base and sides with baking paper. This cake is a great “sticker” so the baking paper is a great help with removal.
Cream the butter and sugar well then add the egg and beat it in. Fold in the flours, vanilla, milk and lemon juice. Fold through the floured rhubarb lightly but thoroughly and spoon the mixture into the cake pan.
Roughly distribute the streusel mixture over the top of the cake, just in lumps. There is no need to be too fussy, then cook the cake until a skewer indicates the cake is cooked, about an hour and 20 minutes usually. The cooking time varies on how juicy the rhubarb is a bit. Once you have made it a couple of times you can tell. The original recipe called for a 30-minute cook time but I always find that a great underestimation.
Leave the cake to cool for at least 15 minutes before removing from the pan. I often add too much rhubarb because I never measure much, and this can make the cake a little wet and sticky…it still tastes wonderful but may not look very beautiful as it can break during plating.
Serve still warm with some thick cream for the best flavor. Also, very nice cold for breakfast. the cake will keep pretty well, the moistness of the fruit ensuring that it does not dry out.
If you really want to push the boat out regarding the rhubarb, while it is cooking make a thickish pink puree with some additional fruit, sweetening it to taste and chilling in the fridge until serving time. Use this to add over the slice of plated cake, along with the cream or icecream. This addition makes the cake into a pretty special pudding...