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

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

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

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rob hindle

1 year ago from United Kingdom

I'm a bit conflicted about this. Other people liked the result more than me. Skewer kept coming out very wet so I gave it longer but the layer below the rhubarb was still soggy. I didn't think the rhubarb taste came through well. Another time I'll stick with a "normal" crumble as a better use of rhubarb, but I will incorporate sliced almonds in the crumble as that worked well here.

Ingredients

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