Last week when we went shopping we picked up some lovely rhubarb.
The hubby really wanted a crumble, however I had planned a cake. So I combined the two and came up with this great compromise!
We also had a lot of bananas that needed using.
I did a taste test of a little of the stewed rhubarb with a little mashed banana and loved the sweetness that the bananas added.
This is what I came up with...
Rhubarb and Banana Crumble Cake
400g rhubarb, washed and cut into chunks
100g caster sugar
2 ripe bananas
150g baking spread
150g golden caster sugar
175g self raising flour
55g plain flour
30g butter, cubed
20g caster sugar
Pre heat the oven to 175C
1 - Place the rhubarb in a pan with the caster sugar and water, bring to the boil and cook until the rhubarb has softened. Once the rhubarb is done remove from the heat.
2 - When the rhubarb has cooled a little place a sieve over a bowl and remove the juice from the rhubarb.
3 - For this cake I used the all in one method. Place the baking spread, sugar, flour and eggs in a bowl and mix until all of the ingredients are evenly combined.
4 - Grease a square cake tin and add the cake mixture.
5 - Mash up the bananas in a bowl and add the rhubarb. Mix until both are mixed together evenly.
6 - For the crumble rub the butter in with the flour until you have a rough breadcrumb texture. Add the muesli.
7 - Layer the fruit on top of the cake mixture.
8 - Add the crumble topping.
9 - Place in the centre of the pre heated oven and bake for about an hour, checking regularly after 45 minutes.
10 - Once the cake is thoroughly baked leave to cool in the tin for 45 minutes before gently removing from the tin.
This cake is delicious when eaten as soon as it is out of the tin and it is still a little warm. It is even better with a serving of cream which transforms it into a warming pudding!
I have shared this recipe with A Mummy Too's Recipe of the Week. Check out Recipe of the Week for some delicious recipes!