Ingredients:

  • 350 g (12 oz) Rhubarb Stalks, trimmed and cut into ½-inch pieces
  • 50 g (¼ cup) Granulated Sugar (for rhubarb)
  • 1 Tablespoon Cornstarch
  • 1 teaspoon Lemon Juice (freshly squeezed)
  • 120 g (1 cup) All-Purpose Flour (for crumble)
  • 60 g (¼ cup) Light Brown Sugar (firmly packed)
  • 30 g (⅓ cup) Rolled Oats (not instant)
  • ½ teaspoon Ground Cinnamon
  • 60 g (4 Tablespoons) Unsalted Butter (very cold, cut into small cubes) (for crumble)
  • 240 g (2 cups) All-Purpose Flour, sifted (for batter)
  • 2 teaspoons Baking Powder
  • ½ teaspoon Fine Salt
  • 170 g (¾ cup or 6 oz) Unsalted Butter, softened to room temperature (for batter)
  • 200 g (1 cup) Granulated Sugar (for batter)
  • 3 Large Eggs (room temperature)
  • 1 teaspoon Vanilla Extract
  • 120 ml (½ cup) Milk (whole or semi-skimmed)

Instructions:

  1. Preheat oven to 175°C (350°F). Grease and line the 9x5 inch loaf tin with parchment paper, allowing an overhang.
  2. Prep Rhubarb: In a medium bowl, gently toss the chopped rhubarb with the 50g sugar, cornstarch, and lemon juice. Set aside.
  3. Make the Crumble: Combine the flour, brown sugar, oats, and cinnamon in a bowl. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse breadcrumbs. Place the bowl in the fridge to chill.
  4. Combine Dry Ingredients: Whisk together the sifted flour, baking powder, and salt in a separate medium bowl. Set aside.
  5. Cream Butter and Sugar: In the bowl of your stand mixer, beat the softened butter and 200g granulated sugar on medium-high speed until light and fluffy (3-4 minutes).
  6. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl.
  7. Alternate Additions: Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the milk in two additions (beginning and ending with the dry ingredients). Mix only until just combined.
  8. Layer the Cake: Spread half of the cake batter into the prepared loaf tin. Scatter half of the prepared rhubarb mixture over the batter. Gently dollop the remaining cake batter on top, then spread carefully to cover the rhubarb layer. Scatter the remaining rhubarb mixture over the top.
  9. Add Crumble: Remove the chilled crumble mixture from the fridge and evenly scatter it over the top of the cake mixture.
  10. Bake: Bake for 50–60 minutes. If the crumble begins to brown too quickly (after about 40 minutes), loosely tent the top of the tin with aluminium foil.
  11. Check Doneness: The cake is ready when a skewer inserted into the centre (avoiding a large rhubarb piece) comes out clean.
  12. Cool: Let the cake cool in the tin for 15 minutes before using the parchment paper overhang to lift it out onto a wire rack. Allow it to cool completely before slicing.