Rhubarb Cake With Coffee Crumble and Lime

I simply can’t get enough of rhubarb and coffee flavour.

This time, the recipe adds lemon zest, which gives it an extra kick. Perfect for the summer season.

Happy Baking!

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Ingredients

For the crumble

2 tsp espresso beans (ground)

30g sugar

50g flour

35g butter

Salt

For the cake

200g flour

50g ground almonds

1.5 tsp baking powder

125g butter

2 eggs

100g sugar

1 lime zest

1 tsp cardamom

50ml milk

250g rhubarb (cut into small pieces)

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Method

1. Preheat the oven to 170°C (fan) and line the base of a 26cm springform tin.

Crumble

1. In a bowl - combine the flour, sugar, espresso and a pinch of salt.

2. Rub in the butter with your fingertips until you get a crumbly texture.

Cake

1. In a bowl - combine the butter, lime zest and sugar.

2. Add in the eggs.

3. Fold in the flour, baking powder, almonds and cardamom.

4. Whisk in the milk.

5. Spread the batter evenly into the tin.

6. Scatter over the rhubarb pieces.

7. Sprinkle the crumble on top.

8. Bake for about 35 minutes or until a skewer inserted into the centre of the cake comes out clean.

9. Transfer to a wire rack to cool.