Perfect for a Friday afternoon where the rain is pouring down. Rhubarb cake and a cup of coffee served in our Family Dinner Bowl and Small Cup. Yummi...
50g caster sugar
For the crumble
225g plain wholemeal flour
2 tsp baking powder
175g soft butter (or vegan margarine)
Preheat the oven to 200C/400F/ gas mark 6. Trim the rhubarb, and strip off any stringy bits of skin that come away from the sides. Cut the rhubarb into 2.5cm pieces and place these in a shallow casserole. Sprinkle over the caster sugar.
Now make the crumble: sift the flour and baking powder into a bowl or food processor (adding any bran left in the sieve). Add the butter (or vegan margarine) and rub in with your fingertips or process until the mixture looks like breadcrumbs. Mix in the demerara sugar. Spoon the crumble on top of the rhubarb, covering it completely, otherwise the rhubarb juices will bubble through the gaps and turn the topping soggy. Bake for 25-30 minutes, until the top is crisp and lightly browned, and the rhubarb tender.