Rhubarb and walnut crumble cake

Tam West

This cake is delicious warm or cold. If you can’t find rhubarb, simply peel and roughly chop some pears — they work superbly. The perfect accompaniment for this cake is a bowl of lightly whipped cream (either with or without a little icing sugar), with a dash of vanilla and a good sprinkling of cinnamon.

Cake

125 g	Butter
2 cups	Brown sugar
2	Eggs
2 cups	Flour
1 tsp	Lemon juice
1 cup	Milk
1 tsp	Baking soda
3 stalks	Rhubarb, sliced into 2cm pieces (Main)

Walnut crumble

1 Tbsp	Butter
½ cup	Sugar
1 tsp	Cinnamon
2 Tbsp	Chopped walnuts (Main)

Directions

1. Heat the oven to 180C. Grease a 23cm round cake tin.
2. Cream the butter and sugar until light and fluffy. Add the eggs and beat well, mix in the flour.
3. Add the lemon juice to the milk, then add in the baking soda.
4. Mix everything until well combined then fold through the rhubarb and pour into the tin.
5. For the crumble, melt the butter in a small saucepan then stir in the sugar and cinnamon, mix until well combined.
6. Carefully spoon on top of the cake, covering evenly, and sprinkle walnuts over the top.
7. Bake for 45-60 minutes until the cake is cooked, or when a skewer inserted into the centre comes out clean.

More of Geoff's cakes that double as dessert

• Apricot, prune and coconut cake
• Sultana and spiced apple cake