Name: Rhubarb pudding cake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6
Ingredients: Streusel topping; 1/3 cup (50g) plain flour; 60 gram butter, cubed; 2 tablespoon caster sugar; 1 bunch rhubarb, trimmed and cut into 3 cm pieces; 1/2 cup (110g) caster sugar; 90 gram butter, at room temperature; 2 eggs, lightly beaten; 1/2 cup (75g) self-raising flour, plus 1 tablespoon extra; 1 pinch salt; 2 tablespoon milk (optional); icing sugar, for dusting

Rhubarb pudding cake

Serves 6

Prep

20M

Cook

1H 15M

Total

1H 35M

Ingredients

Streusel topping

1/3 cup (50g) plain flour

60 gram butter, cubed

2 tablespoon caster sugar

1 bunch rhubarb, trimmed and cut into 3 cm pieces

1/2 cup (110g) caster sugar

90 gram butter, at room temperature

2 eggs, lightly beaten

1/2 cup (75g) self-raising flour, plus 1 tablespoon extra

1 pinch salt

2 tablespoon milk (optional)

icing sugar, for dusting

Method

1.Preheat oven to 190°C. Grease a 20cm springform cake pan.

2.To make streusel topping, sift flour into a bowl. Rub in butter with fingertips, until mixture resembles coarse crumbs. Stir in sugar. Set aside.

3.In a bowl, combine rhubarb with 1 tablespoon sugar, tossing well. Set aside.

4.In a bowl, use an electric mixer to beat butter until creamy. Add remaining sugar, beating until light and fluffy.

5.Add eggs, one at a time, beating well after each addition. To prevent mixture curdling, add 1 tablespoon extra flour.

6.Sift flour with salt. Fold into creamed mixture, adding up to 2 tablespoons milk, if necessary, to form a dropping consistency. Spread evenly into prepared pan. Add rhubarb and streusel topping.

7.Bake for 1 hour 15 minutes, until top is golden and a skewer comes out clean. Transfer to a wire rack to cool completely in pan. Dust with icing sugar to serve.