A few weeks ago it was my birthday. I survived the day thanks to several glasses of wine at Alimentum and friends that were nice enough to put up with my complaining about being old and not being in Greece.
The day before, my boyfriend and I made me a cake, which wasn't a great success. It looked a bit sad for a celebration cake, and it tasted just ok. A bit too damp, not chocolatey enough. I decided to take it to the office the next day anyway, as I had promised cake and it was at least edible.
I took the cake with me to coffee and it disappeared pretty rapidly (it is cake after all). Then, one of the senior people asked me if I made it myself and complimented me on a rhubarb cake I had made a few weeks ago and taken to an office garden party. I was surprised he remembered and, of course, vainly proud. So, even though most of my spare time nowadays is spent stressing about not working hard enough, I made that cake again. I like feeding people and, let's be honest, I like cake.
Rhubarb Crumb Cake
For the cake
150 gr butter
150 gr sugar (I like to use a mixture of caster and soft dark brown)
150 gr self-raising flour
3 large eggs
Cream the butter with the sugar(s) until smooth. Add the eggs and sift in the flour. Whisk until incorporated.
For the rhubarb
400 gr rhubarb, cut in inch long pieces
2-3 tbsp caster sugar
Mix the sugar with the rhubarb and let it sit while preparing the rest.
For the crumble topping
100 gr cold butter
150 gr flour or a combination of flour and ground nuts (add slowly until the texture feels right)
80 gr brown sugar (or to taste)
Mix with your hands until it crumbly.
In a oven-proof dish, layer the cake batter, then the rhubarb with all the sugary juices and finally, top with the crumble. Bake in a 180 C oven for 40-50 minutes - you might want to start checking after 35-40 minutes by inserting a knife in the middle. It needs to come out almost clean.