This cake is one of my Favourites - its a little dense - but has a crunchy topping that you just cant help but eat - sometimes I eat the crumb topping off first, and sometimes I eat it together - just to keep myself on my toes of course!
If you love tea cakes or making something a little different, then give this one a shot - it has become a firm favourite in my house ( well that's just me, but it still counts!)
If you don't do Rhubarb, go ahead and substitute in another fruit that you do love - the same method applies - and the flavour will be still great! Come to think of it - how good would roasted apricot and verjuice and thyme be - hmm ok I may have to do that version soon!
So here is the how - please share your spoils with me, so I can have food envy and drool over your cakes too!
Pre Heat oven to 180C. Grease and line a loaf tine with baking paper and set aside.
For the Yoghurt Cake:
140g Butter ( soft )
1 C Sugar
1 tsp Vanilla
2 C Flour
3/4 C Yoghurt ( plain Greek is best )
1 bunch fresh Rhubarb - trimmed and cut into 3 inch batons
1/2 C Coconut Sugar
1/2 bunch of Thyme
1/2 C Brown sugar
1/2 C Shaved almonds
4 TBSP Flour
1 tsp Chai mix ( use cinnamon for a quick version)
60g Melted butter
Crumble - Mix all crumble ingredients together and set aside
Roasted Fruit - prepare and trim fruit - cover it with the sugar and thyme and bake in 180C oven for approximately 10 mins until soft - but still holding its shape. Remove from oven and set aside.
Cake - Cream butter and sugar together until pale - then add in one egg at a time to combine well. Add vanilla, yoghurt, then lastly the flour - mixing until combined. Remove Thyme stems from fruit and chop fruit into smaller pieces. Add to the top of the cake batter, then lastly add the crumble mix to cover it all up.
Bake for approximately 50 mins or until skewer test comes out clean. Lower oven temp and cook longer if the crumble starts to brown and burn - or cover with foil during last 15 mins of the cook, if it requires so.
Remove from oven, and dust with icing sugar, and serve with a big dollop of cream and a cup of tea!
Happy Baking xx