Name: Rhubarb Crumble Cake
Yield: Serves 8
Cuisine: British
Ingredients: 175 g (6¼ oz) self-raising flour; 5 tsp orange juice; 175 g (6¼ oz) butter, softened; 4 tbsp full-fat milk; 270 g (9½ oz) caster sugar; grated zest of 1 lemon; 60 g (2 oz) ground almonds; 3 eggs; 225 g (8 oz) Champagne rhubarb; 50 g (1¾ oz) butter, cubed; 50 g (1¾ oz) caster sugar; 85 g (3 oz) plain flour

Preparation info

Serves
8

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

A crumble is hard to resist - ask any Brit - and a fruit crumble of apple and blackberry or rhubarb is a typical weekend pudding for homes all over the UK. I wanted to create the comfort and textures of a crumble but in a crumble cake and use one of my all-time favourite fruits - rhubarb.

I like the rhubarb to have a great tartness to it, and with the cake and sweet crunchy topping it’s like heaven in a mouthful.