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This rhubarb crumble cake is a tasty spin on everyone's favourite fruity winter pudding.
Sweet yet tart - a rhubarb crumble (opens in new tab) is a classic British pudding we all savour. And we've adapted it into cake form, that's perfect as an alternative dessert or delicious on-the-go snack. It'll take you just over an hour and a half to make and will give you 12 generous slices to gobble. We recommend serving this cake warm with some ice cream or whipped cream. Or go classic with a dollop of vanilla custard.
Ingredients
For the crumble:
100g cold butter, cubed
100g demerara sugar
100g plain flour
100g skin-on almonds, chopped
400g pink rhubarb, chopped into 5cm pieces
30g caster sugar
Zest of 1 orange
For the cake:
175g soft butter, plus extra for greasing
200g caster sugar
1tsp vanilla paste
Zest of 1 orange
4 large eggs
175g plain flour
1tsp baking powder
100g ground almonds
100g (31⁄2oz) skin-on almonds, chopped
you will need:
23cm (9in) round pie tray, greased
WEIGHT CONVERTER
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Method
For the crumble, rub the butter, sugar and flour together until the mix resembles large breadcrumbs, add in the almonds and set aside.
Heat the oven to 180C/ Gas 4. Toss the rhubarb in the sugar and orange zest, and bake in the oven for 10-15 mins until just tender. Remove and leave to cool.
For the cake, cream together the butter, sugar, vanilla and orange zest until light, add in the eggs gradually and mix until fully incorporated. Sift in the flour, baking powder and ground almonds and fold this through the mixture, followed by the chopped almonds. Pour the batter into the prepared pie tray and spread evenly. Top with the rhubarb and crumble, and bake in the oven for 40-45 mins until golden. Leave to cool completely before serving.
Top tips for making rhubarb crumble cake:
If you'd rather sweeten your rhubarb without sugar - try natural honey or agave syrup instead. It'll also save a few calories too.
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With over 12 years of experience, arts graduate Keiron turned to food to channel his creativity, specifically cake decorating. Keiron set up his wedding cake business in 2015. And, in late 2016 won a scholarship at the world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie. He's worked in some of London’s finest 5-star hotels, collecting a wealth of knowledge along the way. As a Food Writer and Stylist food isn’t just a job, it truly is Keiron's passion.
Apple crumble tray bake
