Rhubarb Crumble Cake
Back by popular demand- a real treat-A moist almond torte topped with a layer of cooked rhubarb and an irresistible crumble topping, this is equally at home after a weekend lunch or a weeknight dinner. I now make it gluten free with SR gluten free flour and buckwheat flour.
Makes: 6
Cook Time: 1h 30m
Ingredients
For Filling:
- 400g rhubarb stalks
- 3tbsp soft brown sugar or caster sugar
- 2tbsp orange juice
- 170g butter, softened
- 150g ground almonds
- 170g caster sugar
- 170g self-raising flour
- 1tsp ground cinnamon
- ½tsp ground mixed spice
- 2 eggs
For Crumble Topping:
- 100g plain/buckwheat flour
- 75g soft brown sugar
- 75g butter, diced
- 1tsp cinnamon powder
- Pinch of salt
Even better with a few porridge oats and grated zest of orange
Method
- Heat the oven to 180C/Gas mark 4. Wash the stalks well, trim the ends and discard any leaves. Chop the stalks into 2cm lengths and simmer with the sugar and orange juice in a covered pan for five minutes or until soft. Stir well and set aside.
- Lightly butter a 23cm (9in) spring form cake tin. Place the butter, ground almonds, sugar, flour, cinnamon, mixed spice and eggs in a food processor and whizz until thick and creamy. Spread the mixture over the base of the cake tin. Drain off the rhubarb juices and gently spread the rhubarb over the top.
- To make the crumble topping, mix together the flour, sugar, butter, cinnamon and salt with your fingertips until it resembles coarse sand, then cover the rhubarb with the mixture.
- Set the tin on a baking sheet and bake on a rack set just below the centre of the oven for one hour. If, after 30 minutes, the sides and top appear to be browning too quickly, wrap some folded silver foil loosely around the tin, and cover with a loose sheet of foil.
- Cool in the tin for 15 minutes before transferring to a serving plate. Serve warm as a dessert, with cream or ice-cream, or allow to cool and serve as a cake.
