It has been a busy couple of weeks since the House and Tearoom reopened its doors to the public on Good Friday. Visitors have admired the newly refurbished Tearoom floor and selection of cakes on the menu. A recent sell out, has been the rhubarb crumble cake with fresh rhubarb picked from the Walled Garden. If you fancy cooking the delicious cake at home, the recipe is below.
Fresh rhubarb (1lb)
Self-raising flour (6oz)
Pinch of salt
Soft margarine (4oz)
Caster sugar (4oz)
Few drops of vanilla essence
2 tablespoons of milk
Crumble topping (we like lots of crumble, feel free to not use as much!)
Self-raising flour (8oz)
Caster sugar (6oz)
- Heat oven to 180⁰C
- Grease a 24cm deep spring clip cake tin or a loose bottom cake tin.
- Cake base: Cream the butter and sugar with a wooden spoon. Gradually add the eggs, vanilla essence and milk. Stir in sifted flour and salt. Beat mixture well to get a smooth batter. Spoon the mixture into the prepared cake tin and spread level.
- Wash and cut the rhubarb into 1inch pieces.
- Crumble topping: Cut butter into pieces. Sift the flour into a bowl. Add the butter to the flour and rub together using the fingertips, then add the sugar.
- Top the cake case with the rhubarb then sprinkle the top with the crumble mix
- Bake for an hour (or up to 1 hour 15mins in some ovens). Crumble mixture will brown quickly so check on cake after 20mins and add greaseproof paper if browning.
- Allow to cool in the tin before loosening around the sides and lifting the cake out of the tin.