Lemony Rhubarb Cake

For my staff book group last week I made a lemony rhubarb cake. It was enjoyed by all, with one teacher asking for the recipe. So definitely a success! I think it could have done with a bit more fruit in it, but it did have a lovely balance between sweet and tart, and adding more fruit might make it too tart to be edible. The streusel topping was awesome and added a lovely crunch to the cake.

Lemony Rhubarb Cake (from Baking in Pyjamas)
(Makes 1 2lb Loaf)

175g caster sugar

80ml rapeseed or sunflower oil

1 large egg

125ml buttermilk

pinch of salt

1/2 tsp baking powder

1 tbsp grated lemon zest

1 tsp vanilla extract

190g self-raising flour

150g rhubarb, diced

For the topping
45g self-raising flour

1 tbsp caster sugar

1 tsp lemon zest

35g butter

Pre-heat the oven to 180C  and grease a 2lb loaf tin. Set to one side.

 

Mix together 150g of the sugar, the oil, eggs, buttermilk, salt, baking powder, lemon zest, vanilla extract and the flour with an electric beater until everything has been thoroughly incorporated to make a smooth batter.

 

In a small bowl mix together the rhubarb and 25g of sugar and set aside.

 

Using a spatula gently fold the diced rhubarb into the cake batter. Scrape into the loaf tin.

 

Make the streusel topping by putting the sugar, lemon zest and the flour into a small bowl. Add the butter in small pieces and using your fingertips rub everything together until you have a bread crumb textured mixture. Scatter this over the cake batter.

 

Bake for 50-60 mins or when a skewer inserted in the middle of the cake come out clean.

 

Leave in the tins on a wire rack to cool for 20 mins then transfer them to the wire rack to cool completely.