Rhubarb Crumble Cake

Well that went well. Very pleased with the result.

It has a light ginger sponge base, sweetened but still a little bit tart rhubarb and a nice simple crumble on the top. The sponge is quite delicate - I put some yoghurt in it like the base for the cherry and white chocolate loaf I created the other day - so next time I might increase the quantity by half as much again. It needs to be eaten with a spoon or fork and would be lovely with some single pouring cream. The crumble is an essential part as it soaks up any excess juice from the rhubarb as it cooks.

A winner :)