Rhubarb Crumble Tray bake Cake

Francesca

So happy to see succulent rhubarb stalks gracing our fruit boxes again. This is a crowd-pleasing way to cook and eat them – rhubarb crumble in cake form – an easy and delicious recipe from janespatisserie.com. Cut into squares and serve with cream, custard or yogurt or vegan alternative.


Meanwhile, hot off the press in Veg News: organic asparagus are back in town! The
season may be short, but it’s perfection. Look out for them in the Regather online shop – you can
add them as an extra for your veg box. And we’ll have an asparagus recipe next week.

Ingredients

  • 175g unsalted butter
  • 175g light brown sugar (plus 50g extra)
  • 175g self-raising flour
  • 3 large eggs
  • 1 tsp vanilla extract
  • 400g Rhubarb, chopped (roughly inch-sized pieces)
  • Crumble Mixture:
  • 120g plain flour
  • 60g caster sugar
  • 60g butter

Method

  1. Get your crumble mix ready: rub together the crumble ingredients to resemble breadcrumbs. Set aside.
  2. Preheat oven to 190C/Gas 5 and line a 9"/23cm square tin with parchment paper. Or use an equivalent-sized Pyrex dish or similar.
  3. Beat butter and sugar together until light and fluffy.
  4. Add in the SR flour, eggs and vanilla and beat again until smooth.
  5. Mix the chopped-up rhubarb with the other 50g of sugar, and then put half of it into the cake mixture. Mix together and pour into the tin.
  6. Put the rest of the rhubarb on top of the cake evenly. Then cover with the crumble mixture - no more than 1cm thick otherwise it won’t bake properly.
  7. Bake the cake in the oven for 30-40 minutes. It shouldn't wobble when done, and the crumble should be a lovely colour on top. Leave to cool fully, cut up into squares, and serve how you like.