Friday, 8 July 2016
Rhubarb and Pecan Crumble Cake
This recipe, for a simple rhubarb and crumble topped sponge cake, which I found on the Tesco website, looked easy enough, and only used 250g of fruit, but I ended up using four mixing bowls, which is more than I like to use unless I'm cooking for a special occasion. I followed the recipe exactly (except for using pecans instead of walnuts), but made the cake in a 22cm (9") springform tin. The only thing that didn't go according to plan was that it took an hour in the oven before I was satisfied that it was properly cooked - that was a bit of a surprise, as it was quite a hot oven too!
Overall, probably not worth the effort!