Rhubarb & almond crumble cake

Preparation info
  • Serves


    • Difficulty


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.


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


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