Spring has sprung and the rhubarb is going great guns, it may have something to do with all the mulch from the chook shed I put on the bed over winter.  The harvest was rather large so half is for us and I will take the rest to work to share around. Use what you need and share the excess that’s how a community works, or at least used to.

Here is half the harvest, not enough room on the bench for it all

So what do you do with such a bounty? Well you use this;

RHUBARB & YOGHURT CRUMBLE CAKE

• 140g butter, softened
• 1 cup sugar
• 2 eggs, at room temperature
• 1 tsp natural vanilla essence
• ¾ cup plain yoghurt
• 2 cups flour
• 3 tsp baking powder
• ½ tsp baking soda
• 3 stalks rhubarb, thinly sliced, or 190g berry fruits or other chopped fruits

Topping:

• ½ cup firmly packed brown sugar
• ½ cup slivered almonds or chopped walnuts
• 4 tbsp flour
• 1 tsp ground cinnamon
• 60g butter, melted

Preheat oven to 180°C. Grease a 25cm spring-form or loose-bottomed cake tin and line the base with baking paper. Beat butter and sugar together until creamy. Add eggs and vanilla and beat well. Beat in yoghurt then add sifted dry ingredients and stir gently to just combine (mixture will be a thick consistency). Spread into prepared tin and sprinkle over rhubarb.

Combine topping ingredients and sprinkle over cake. Bake until golden and a skewer inserted into the middle comes out clean, about 50-60 minutes. Stand 15 minutes before turning out. Allow to cool before cutting. Store in an airtight container.

To turn it into this;

Not bad what. It’s why my girl she loves me so. Because I have depth, layers, like an onion, I can build a house (slowly), bake a cake, grow yummy rhubarb is there no end? It’s also probably because I am a bit of a wally.

Did I mention who’s recipe it is? Have a guess. Yes it is another fabulous Annabel.

Cheers

Franky