Rhubarb crumble cake mary berry

Rhubarb crumble cake mary berry

I. Introduction

Mary Berry is a beloved figure in British cooking, known for her easy recipes and friendly personality. Her impact on home cooking in the UK has lasted for many years, making her a household name. The rhubarb crumble cake shows off her comforting recipes. It mixes the sour taste of rhubarb with a crumbly topping, creating a sweet treat that brings back happy memories.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry highlights the importance of using good ingredients in her rhubarb crumble cake. The Guardian notes that rhubarb has been grown in Britain since the 18th century. It was first used for medicine before it became a favorite ingredient in desserts.

Mary’s recipe respects traditional methods while incorporating her signature touches, such as a perfectly balanced sweetness and a buttery crumble topping. This blend of tradition and innovation stays true to the dish’s origins while making it suitable for contemporary palates.

III. Notices on Ingredients & Equipment

Ingredients

• For the Cake:
  • 200g unsalted butter, softened
  • 200g caster sugar
  • 4 large eggs
  • 250g self-raising flour
  • 1 tsp baking powder
  • 200g rhubarb, chopped into small pieces
  • Zest of 1 lemon
• For the Crumble Topping:
  • 150g plain flour
  • 100g unsalted butter, cubed
  • 75g brown sugar
  • 50g rolled oats

Kitchen Equipment

• Mixing bowls
• Wooden spoon
• Electric mixer
• 20cm round cake tin
• Baking paper
• Measuring scales

IV. Recipe Instructions

Preheat the Oven: First of all, Preheat your oven to 180°C (350°F).

Prepare the Cake Mix: In a large mixing bowl, cream together 200g of softened unsalted butter and 200g of caster sugar until light and fluffy. After this, Add approximately 4 large eggs one at a time, mixing well after each addition.

Combine Dry Ingredients: Sift together 250g of self-raising flour and 1 tsp of baking powder. Gradually add this to the butter mixture, folding gently until fully combined.

Add Rhubarb and Lemon Zest: Gently fold in the chopped rhubarb (200g) and lemon zest.

Transfer to Cake Tin: Grease and line a 20cm round cake tin with baking paper. Pour the cake mix into the tin, smoothing the top with a spatula.

Prepare the Crumble Topping: In a separate bowl, mix 150g of plain flour with 100g of cubed butter. Rub together until the mixture resembles breadcrumbs. Stir in 75g of brown sugar and 50g of rolled oats.

Top the Cake: After this, Sprinkle the crumble topping evenly over the cake batter.

Bake: Place the cake in the preheated oven and bake for 35-40 minutes or until golden brown and a skewer inserted into the center comes out clean.

Cool and Serve: Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack. Serve warm or at room temperature, optionally with a dollop of cream.

V. Flavor & Nutritional Information

The rhubarb crumble cake boasts a delightful contrast of sweet and tart flavors, with the buttery crumble complementing the soft, moist cake.

Nutritional Information (per slice, based on 12 servings)

• Calories: 280
• Fat: 12g
• Protein: 4g
• Carbohydrates: 40g
• Fiber: 2g
• Sugars: 18g

VI. Tips for a Perfect Rhubarb Crumble Cake

• Troubleshooting: If your cake turns out too watery, ensure the rhubarb is well-drained before adding it to the mix. To enhance a bland flavor, consider adding a pinch of salt or more lemon zest.
• Flavor Enhancements: Incorporate aged cheddar into the crumble topping for a savory twist or add spices like cinnamon for warmth.
• Variations: Try using different fruits such as strawberries or apples for a unique flavor.

VII. Alternative (Vegan and Non-Vegan)

Vegan Rhubarb Crumble Cake

• Ingredients:
  • 200g vegan butter
  • 200g coconut sugar
  • 4 flax eggs (4 tbsp flaxseed meal + 12 tbsp water)
  • 250g self-raising flour
  • 1 tsp baking powder
  • 200g rhubarb
  • Zest of 1 lemon

Instructions

1. Prepare flax eggs by mixing flaxseed meal with water; let it sit for 10 minutes.
2. Follow the same steps as above, substituting vegan butter and using flax eggs instead of regular eggs.

VIII. Recipe Variations & Serving Suggestions

Serve the cake warm with custard or vanilla ice cream for a comforting dessert. For a breakfast treat, serve with yogurt and fresh fruit.

IX. Storage & Reheating Instructions

Store any leftover cake in an airtight container at room temperature for up to approximately 3 days. To reheat, warm in the oven at 160°C (320°F) for about 10 minutes.

X. Frequently Asked Questions (FAQ)

1. Can I freeze the cake? Yes, you can freeze the unbaked cake batter or fully baked cake for up to 3 months. Thaw and bake as needed.
2. Can I substitute rhubarb? Yes, apples or berries can be used instead of rhubarb for a different flavor profile.

XI. Conclusion & Call to Action

This rhubarb crumble cake is a delightful treat that showcases the versatility of Mary Berry’s recipes. Try making it yourself at homes and share your feedback! For more delicious recipes, visit Mary Berry’s official website or explore additional culinary resources.

XII. Additional Resources

• Culinary Hill for more recipes.
• Mary Berry’s Official Website for cookbooks and some tips.