Rhubarb crumble cake

 

Ingredients

• 175 g unsalted butter
• 175 g light brown sugar (plus 50g extra)
• 175 g self raising flour
• 3 large eggs
• 1 tsp vanilla extract
• 400 g rhubarb (chopped)
• Crumble mixture: rub together 
• 120g plain flour
• 60g caster sugar
• 60g unsalted butter

Instructions

• Preheat oven to 190C/170C and line a 9" square tin.
• Beat together butter and sugar until light, add flour, eggs and vanilla and beat again until smooth.
• Mix chopped up rhubarb (about inch size pieces) with the other 50g of sugar into the cake mixture. Put in tin.
• Put the rest of the rhubarb on top of the cake evenly, and cover with crumble mixture no more than 1cm thick.
• Bake the cake in the oven for 30-40 minutes until firm and golden

From Jane's Patisserie https://www.janespatisserie.com/2018/05/14/rhubarb-crumble-cake/