With the UK facing the #brexit reality, the PM has quit, a member of the Opposition party resigned every hour (
12 resignations 11 resignations and 1 sacking at the time of writing), Scotland is looking to break away from the UK and/or veto the UK leaving the EU, the Leave campaign has been exposed as being ahem, ‘not always truthful’ with their campaign promises fibs and the Leave campaign champions, Tweedledee and Tweedledum, (Boris and Gove) are nowhere to be seen. As for the Chancellor – he’s classed on social media as a missing person (perhaps just holed up writing his resignation speech). Worryingly there’s now talk of leaving the Single Market to boot.
We also found out that NO ONE has a Plan for the outcome of this referendum and what happens next. No one considered that the public would do the unthinkable and use the referendum as a protest vote. It’s not like the clues weren’t there….the canary was already in the mine when the British public were asked to name an Antarctic explorer ship choosing Boaty McBoatface (seriously WHAT!) when another of the ships were already named RRS Ernest Shackleton. Thankfully that was overturned by sensible people at the NERC. Meanwhile the politicians are all shrugging and saying they thought someone else had a plan for #brexit #itsnotmyjob
It’s hard to see the positives with so much turmoil and the leaders are nowhere to be seen to calm the rising storm. The exception to this is Nicola Sturgeon who seems to have a plan, for Scotland. One positive so far is that Article 50 hasn’t been sent and may never be.
With all this drama unfolding it seems that today was a day for lots of knitting, tea and some cake. Enough of the politics and here’s the cake. It tasted great, made with greek yogurt instead of butter too.
There’s a couple of rhubarb plants in the garden and being creative with rhubarb recipes can sometimes be a little tricky. Rhubarb Crumble is easy enough and really needs a good custard to cut through the tartness of the rhubarb, a preferable Autumn/Winter pudding rather than one served in June, on a politically apocalyptic afternoon. There’s already a couple of bags of rhubarb in the freezer ready for Winter puddings and the fresher red young stalks deserved to be shown off in the form of a Rhubarb Crumble Cake today.
Ingredients – Serves 8-10
- 225g sugar
- 450g cups self raising flour
- 1 teaspoon baking powder
- pinch of salt
- 2 medium eggs, beaten
- 450ml plain Greek yogurt
- 800g diced rhubarb
- 120g sugar
- 50g unsalted butter, softened
- 1/2 teaspoon cinnamon
- 50g cup self raising flour
- Heat oven to 180 degrees C.
- Use baking parchment to line a 20cm cake tin.
- In a mixing bowl add sugar, flour, baking powder and salt. Mix together.
- Mix in the eggs and Greek yogurt until smooth.
- Fold in the rhubarb to create a thick batter. Pour into tin and smooth surface.
- For the crumble topping stir together sugar and butter until smooth.
- Add the flour and cinnamon and mix until the mixture is like breadcrumbs.
- Sprinkle the mixture on top of the cake.
- Bake until a skewer inserted in the center comes out clean, about 45-55 minutes.