Rhubarb Crumble Cake

As a child, I have fond memories of helping Mum in the kitchen. Usually baking some kind of cake, dessert or snack. We lived out on a sheep and cattle station in the Riverina, so trips to town were limited to once a week and if you ran out of something , you had to make do with what was in the pantry. My Mum was a great country cook and had us all helping out in the kitchen from a very young age. I particularly loved weekends when we would whip up a chocolate cake or pancakes or some yummy biscuits. Even better would be arriving home off the school bus to find warm pikelets smothered in melted butter and jam awaiting us hungary children. 

Mum taught us alot and gave us free reign in her domain. I have to say though, I did gain myself a reputation for wandering off after sucessfully mixing up the batter, pouring it into a tin, or placing on tray, then getting distracted by other activities. The one reminder of my baking efforts were the sniff of burnt cake wafting throughout the house. This habit continued well into my teens and I think it was only when I went to uni and started house sharing that I learnt how to time manage and, well, remember at all!

One of my jobs through uni was as a nanny, so my baking skills got quite a workout. I discovered rich chocolate brownies, tea cakes, sponges (which I can say I still havent mastered!!!), a range of biscuits from choc chip to afghans to milo (a favourite). Anything to fill a child up and keep them happy with a homely treat!

I love baking but try to curb my baking habits whilst at home these days. Needless to say, I have a pile of recipes on my 'Must Try' List.

Having friends around for morning or afternoon tea is the perfect excuse for a bake fest and trialling a new delight or making an old favourite.

Lucky for me, on this cold, miserable, rainy, autumn day, I had our dear friend Di pop around for a late afternoon catch up. Perfect excuse to whip an old faithful.....my Rhubarb Crumble Cake. This is a recipe a good family friend, Tess, gave to me 5 years ago. I fell in love with it instantly- not only does it look amazing and taste great....  it is so easy to make!!!!

So....to make this yummy cake you will need....

60g butter
380g brown sugar
1 tsp bi-carb soda
1 tsp cinnamon
2 eggs
300g plain flour
500g raw rhubarb, sliced thinly
250ml sour cream
Grated rind of 1 lemon
1 tsp salt
1 tsp vanilla

Topping
Mix together 80g brown sugar and 1 tsp cinnamon.

Beat butter and sugar together, add eggs and vanilla.
Stir in sifted flour, soda, salt and cinnamon.
Add rhubarb, rind and sour cream.
Combine well then spoon into a buttered and lined 20cm spring form tin.
Sprinkle topping over and bake for 50-60 mins in a preheated 180 deg oven.

Serve with a dallop of natural yoghurt or creme fraiche.... Enjoy xxxx