Lemony Rhubarb Cake (from Baking in Pyjamas)
(Makes 1 2lb Loaf)
175g caster sugar
80ml rapeseed or sunflower oil
1 large egg
pinch of salt
1/2 tsp baking powder
1 tbsp grated lemon zest
1 tsp vanilla extract
190g self-raising flour
150g rhubarb, diced
For the topping
45g self-raising flour
1 tbsp caster sugar
1 tsp lemon zest
Pre-heat the oven to 180C and grease a 2lb loaf tin. Set to one side.
Mix together 150g of the sugar, the oil, eggs, buttermilk, salt, baking powder, lemon zest, vanilla extract and the flour with an electric beater until everything has been thoroughly incorporated to make a smooth batter.
In a small bowl mix together the rhubarb and 25g of sugar and set aside.
Using a spatula gently fold the diced rhubarb into the cake batter. Scrape into the loaf tin.
Make the streusel topping by putting the sugar, lemon zest and the flour into a small bowl. Add the butter in small pieces and using your fingertips rub everything together until you have a bread crumb textured mixture. Scatter this over the cake batter.
Bake for 50-60 mins or when a skewer inserted in the middle of the cake come out clean.
Leave in the tins on a wire rack to cool for 20 mins then transfer them to the wire rack to cool completely.