Ingredients

(Serves 6-12 greedy-normal cake eaters)

Cake

400g rhubarb, washed and sliced

1/2 cup caster sugar

230g salted butter, softened

1 cup caster sugar

4 eggs

1 tsp vanilla extract

1/3 cup yoghurt

2 cups white flour

1 1/4 tsp baking powder

Crumble Topping

1/2 cup rolled oats

1/4 cup white sugar

1/4 cup flour

1/4 tsp cinnamon

1/4 tsp baking powder

2 Tbsp cold butter

Prep It

Preheat oven to 170°C.

Line a 23cm/9inch cake pan with baking paper.

Wash rhubarb and slice into 3cm lengths for a chevron pattern or slice 1cm if you CBF. Whichever way you go toss it in a bowl with first sugar measure and set aside.

Make crumble topping by combining oats, sugar, flour, cinnamon and baking powder in a small bowl. Add butter and use fingers to rub in to your dry mixture, until you end up with fingernail size flakes.

Make It

Combine softened butter and caster sugar in the bowl of a stand mixer with the paddle attachment and cream on high speed for about 5 minutes (room temp dependent), until light and fluffy.

Add eggs one at a time beating well and scraping down the sides of the bowl in between each addition.

Mix in vanilla and yoghurt. Mixture will look split but that’s A OK!

Combine flour in a bowl with baking powder and add to cake mixture in 4 additions, using the mixer still, but on low speed.

Bake It

Pour cake mixture into prepared cake tin and top with rhubarb in either a chevron method or your CBF method in an even layer. Scrape any sugar and juices out of the bowl and onto the rhubarb.

Sprinkle over crumble mixture in an even layer.

Bake in the middle of the oven for 45 minutes to 1 hour, until cooked or until a skewer inserted in the center comes out clean.

I like to check the cake at the 35 minute mark to make sure all is well.

Cook in 5 minute intervals if not quite cooked at the hour mark.

Eat It!

Cool and cut into slices. Sprinkle over some fairy dust (icing sugar) and serve with a good dollop of cream, yoghurt or cream fraiche.