Rhubarb Crumble Tray-Bake Cake

Serves	9 to 12 squares
Prep time	10 minutes
Cook time	45 minutes
Total time	55 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Dessert, Side Dish, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Casual Party, Easter
Region	British
By author	Karen S Burns-Booth

This delectable crumble tray bake cake makes the most of fresh, seasonal rhubarb and is just as delicious when served warm (with cream), as it is when eaten cold for afternoon tea or in the school/office lunch box. Perfect for picnics and cake stalls. Freezes well.

Ingredients

450g rhubarb, cut into chunks

Crumble Topping

125g plain flour
75g butter
75g Demerara or soft brown sugar

Tray Bake Cake

225g self-raising flour
100g butter, softened
100g light brown sugar
2 teaspoons ground ginger
3 large free-range eggs, beaten and mixed with 3 tablespoons milk

Note

Directions

Step 1	Preheat oven to 180C/350F/Gas mark 4 and butter a square tin or Pyrex baking tray - you can line it with baking paper too if you wish.
Step 2	Make the crumble topping by rubbing the butter into the flour until it resembles breadcrumbs, then add the sugar and mix well; set to one side.
Step 3	Make the tray bake cake by placing all of the ingredients into the bowl of the food mixer and beat together on a low to medium setting for 3 to 4 minutes until light and fluffy - adjust by adding more milk if the batter is too stiff.
Step 4	Spoon the cake batter into the prepared tin or tray and then scatter the rhubarb pieces over the top, distributing them evenly, before spooning the crumble mixture over the top.
Step 5	Bake for 40 to 45 minutes, or until the cake is well risen and golden brown. Remove the tray bake from the oven and allow to cool before cutting into squares.
Step 6	Can be served warm with cream as a pudding too.