Rhubarb Crumble Cake Mary Berry

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Rhubarb Crumble Cake Mary Berry

“Rhubarb Crumble Cake Mary Berry combines tangy rhubarb, soft sponge cake, and a buttery crumble topping for a delightful treat. This easy and comforting dessert perfectly balances the sweetness of the cake with the tartness of the rhubarb, making it a delicious treat for any occasion.”

Rhubarb Crumble Cake Mary Berry

Why people also love Rhubarb Crumble Cake Mary Berry?

People love Mary Berry’s Rhubarb Crumble Cake for several reasons. Firstly, the combination of the tart rhubarb with the sweet, moist cake and crisp crumble topping creates a perfect balance of flavors and textures. The comforting familiarity of a crumble paired with the elegance of a cake makes it a crowd-pleaser for both casual gatherings and special occasions. Additionally, Mary Berry’s recipes are known for their reliability and ease of execution, making this rhubarb crumble cake accessible to both beginner and experienced bakers alike. Lastly, the seasonal nature of rhubarb adds a touch of freshness and nostalgia to the dish, making it a beloved treat that many look forward to enjoying when rhubarb is in season.

Ingredients:

For the cake:

  • 350g trimmed rhubarb, cut into 1cm slices
  • 75g light brown sugar
  • 1 tsp ground ginger
  • 225g self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 175g unsalted butter, softened
  • 175g golden caster sugar
  • 3 large eggs
  • 3 tbsp milk

For the crumble topping:

  • 75g plain flour
  • 50g unsalted butter
  • 50g demerara sugar
  • 25g chopped hazelnuts (optional)

Instructions:

  1. Preheat the oven to 180°C/160°C fan/gas 4. After this,Grease and line a 23cm springform cake tin.
  2. Toss the rhubarb with light brown sugar and ground ginger, then set aside.
  3. For the cake, sift the flour, baking powder, and ginger into a bowl. Add butter, caster sugar, eggs, and milk. Beat until smooth.
  4. Spoon the cake mixture into the tin. Spread the rhubarb over the top.
  5. To make the crumble, rub the flour and butter together until it resembles breadcrumbs. After this, Stir in the demerara sugar and hazelnuts.
  6. Sprinkle the crumble over the rhubarb.
  7. After this,Bake for 1 hour or until a skewer inserted into the center comes out clean.
  8. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Quick Facts

  • Preparation time: Approximately 30 minutes
  • Cooking time: About 1 hour
  • Serves: 8-10
  • Nutritional information:
    • Calories: Approximately 350 per serving
    • Fat: 17g
    • Carbohydrates: 45g
    • Protein: 5g
  • Serving suggestions:
  • Serve the rhubarb crumble cake warm, either plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
  • A sprinkle of icing sugar or a drizzle of custard can add a touch of sweetness and enhance the flavors of the rhubarb.

variations and substitutions

  • Fruit substitution: You can substitute the rhubarb with other fruits like apples, pears, berries, or a combination of fruits for a different flavor profile.
  • Nut substitution: If you have allergies or preferences, you can switch the walnuts in the crumble topping with pecans, almonds, or omit them altogether.
  • Gluten-free option: To make this recipe gluten-free, you can use a gluten-free self-raising flour blend instead of regular flour. Ensure all other ingredients are also gluten-free.
  • Dairy-free option: For a dairy-free version, you can use plant-based butter and milk in both the cake and crumble topping. Make sure the ingredients are suitable for a dairy-free diet.
  • Reduced sugar: If you prefer less sweetness, you can reduce the amount of sugar in the recipe or opt for a natural sweetener like honey or maple syrup.
  • Spice addition: Add a pinch of cinnamon, nutmeg, or ginger to the crumble topping for a warm and aromatic twist to the recipe.
  • Texture variation: Experiment with adding oats or coconut flakes to the crumble topping for a different texture and flavor.
  • Almond flour substitution: You can replace a portion of the self-raising flour with almond flour for a nutty flavor and a more dense texture.

People also ask questions and answers

Q: What is the key fruit ingredient in Mary Berry’s Rhubarb Crumble Cake recipe?
A: The key fruit ingredient in this recipe is rhubarb.

Q: How can you make this recipe gluten-free?
A: You can make this recipe gluten-free by using a gluten-free self-raising flour blend instead of regular flour.

Q: What type of nuts are typically used in the crumble topping?
A: Walnuts are typically used in the crumble topping of this recipe.

Q: How can you adjust the sweetness level of the cake?
A: You can adjust the sweetness level by reducing the amount of sugar or using natural sweeteners like honey or maple syrup.

Q: What dairy-free alternatives can be used in this recipe?
A: You can use plant-based butter and milk as dairy-free alternatives in this recipe.

Q: What spices can be added to enhance the flavor of the crumble topping?
A: Spices like cinnamon, nutmeg, or ginger can be added to the crumble topping for extra flavor.

Q: How can you create a different texture in the crumble topping?
A: Adding oats or coconut flakes to the crumble topping can create a different texture variation.

Q: What is a nutty substitution for a portion of the flour in this recipe?
A: Almond flour can be used as a nutty substitution for a portion of the self-raising flour in this recipe.

Recommendation and Notice

  1. Fresh Rhubarb: Use fresh rhubarb for the best flavor and texture in the cake. Ensure to wash and chop the rhubarb into evenly sized pieces.
  2. Balancing Sweetness: Taste the rhubarb before adding sugar to adjust the sweetness level. Some rhubarb can be more tart than others, so adjust the sugar accordingly.
  3. Crumble Topping Texture: For a crunchy crumble topping, make sure the butter is cold when rubbing it into the flour and sugar mixture. This will help create a more crumbly texture.
  4. Even Distribution: Distribute the rhubarb pieces evenly over the cake batter to ensure every slice has a good amount of fruit.
  5. Baking Time: Keep an eye on the cake while it’s baking. If the top is browning too quickly, cover it loosely with foil to prevent it from burning.
  6. Serving Suggestions: Serve the Rhubarb Crumble Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert.
  7. Storing: This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
  8. Adaptations: Feel free to customize the recipe by adding other fruits like berries or apples to the rhubarb mixture for a different flavor profile.

Conclusion:

Mary Berry’s Rhubarb Crumble Cake is a delightful treat that combines the seasonal freshness of rhubarb with a moist sponge cake and a crunchy crumble topping. The sweet and tangy flavors harmonize beautifully in this classic dessert that is perfect for tea time or special occasions. With simple ingredients and easy-to-follow instructions, this recipe is a favorite among home bakers looking to create a delicious and comforting treat that will impress family and friends alike. Enjoy a slice of this Rhubarb Crumble Cake with a dollop of cream or a scoop of ice cream for a truly delightful dessert experience.

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