Rhubarb & almond crumble cake

Name: Rhubarb & almond crumble cake
Yield: Serves 8
Ingredients: 1 tbsp water; 100 g flaked almonds; 150 g ground almonds; 300 g forced rhubarb, very thinly sliced; 150 g sour cream or natural yogurt; 75 g light muscovado sugar; 225 g unsalted butter, softened, plus extra for greasing; 75 g plain flour; 3 free-range eggs, beaten; 225 g caster sugar; 3 tsp vanilla extract; 150 g plain flour; ½ tsp bicarbonate of soda; double cream, to serve (optional); ½ tsp ground cinnamon; 50 g unsalted butter, softened; 1 tsp baking powder

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

Crunchy crumble, buttery sponge and tart fruit are a winning combination. We change the fruit in this cake according to the seasons, using apples during the winter, blackberries and raspberries in the summertime, gooseberries in spring and forced rhubarb in the autumn.

Ingredients

225 g unsalted butter, softened, plus extra for greasing
225 g caster sugar
3

Dessert
Cake
Winter
Vegetarian

Method

Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a 20 cm round springform cake tin and line the base with a disc of nonstick baking paper.

Cream the butter and