Rhubarb Crumble Cake

My sweet boss gave me a lovely present, a little book of Small Cakes from Roger Pizey, worked as Chef Pâtissier for Marco Pierre White‘s restaurant, Head Chef at Criterion Restaurant and found the bakery for Petyon & Byrne.  This book grounded on a number of traditional recipes with an aim to pass them to generations instead of just buying mass-produced cakes from supermarkets.  A good will, beautiful mind!

The first pick of trial is this Rhubarb Crumble Cake as I love rhubarb.  It does not exist in Hong Kong.  The best I can get is from Oliver, imported from Australia.  Started in the early morning, served as breakfast around 9am.  The various texture and sensation worth the every efforts.  The crumble was crunchy, with perfect balance of ground almond, butter and subtle sweetness.  The rhubarb remained slightly sour, soft and amalgamated with the creamy batter.  The cake base is soft and full of citrus flavours.  One word: wonderful!

I cut the sugar portion for baking the rhubarb significantly and added orange zest to the cake, my twist and my version.

Cake Batter
220g rhubarb
70g sugar (baking rhubarb), 130g sugar for the cake
5 teaspoon orange juice
175g butter
3 eggs
175g self-raising flour
grated zest of 1 lemon and 1 orange
60g ground almonds
60ml milk

Crumble Topping
60g ground almond
50g sugar
80g plain flour
50g butter, diced

Preheat oven to 170C.

Wash and cut the rhubarb into 2.5cm strips.  Mixed the rhubarb with 70g sugar and orange juice.  Place it on a baking tray. Cover with aluminium foil and bake for 20 minutes.  Remove it from the oven and drain the juice.

Cream the butter and sugar until light and fluffy.  Add egg, one at each time.  Fold in the dry ingredients and zests, followed by the milk.  Pour the mixture in to 2 16cm cake tin.  The recipe says one but the batter size is at least sufficient for 1.5 16cm cake tin.  I will use a 18cm cake tin next time.

Crumble topping: mix together the ground almond, sugar and flour, then slowly rub in the butter, using the finger tips until it resembles breadcrumbs.

Spread the cooked rhubarb evenly over the cake mixture, followed by the crumble topping.

Bake for 40 minutes.


2 thoughts on “Rhubarb Crumble Cake

  1. Thanks for the tips on the revised amounts of sugar for Pizey’s rhubarb crumble cake. I made the cake yesterday, taking your advice into account and it was perfectly sweet enough.
    I found there could have been more rhubarb to make the cake moister on the other hand. It may have been because I used a slightly bigger tin than advised but still, I thin I will time the rhubarb amount by 1.5 next time.
    A beautiful, light and tasty cake overall!

  2. Thanks, Cecile. I would love to try your version with 1.5x rhubarb. As a coincidence, my boss presenting the book to me is called Cecilia, very similar to yours. Cheers!

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