Rhubarb and Raspberry Crumble Cake Recipe

Very moist, this Rhubarb and Raspberry Crumble Cake recipe makes as good a pudding, as it does a teatime cake.

20 Mins 1 Hour 20 Mins Easy Serves 10

Image: Diana Henry

Ingredients

For the cake

For the crumble

Preheat the oven to 180°C/350°F/gas mark 4. Butter a 23cm (9in) springform tin.
Beat the butter and the 125g (4¼oz) sugar together until pale and fluffy. Add the eggs a little at a time, beating well after each addition, then add the vanilla. If the mixture starts to curdle, add 1 tbsp of the flour. Fold in the remaining flour, then add enough milk to give the batter a reluctant dropping consistency. Scrape into the prepared tin.
Toss the rhubarb and raspberries with the 5 tbsp of caster sugar and spread it over the top of the cake batter. For the crumble, rub the flour and butter together with your fingers until the mixture resembles breadcrumbs. Stir in the sugar and almonds and scatter over the fruit.
Bake for one hour 20 minutes. The top should be golden and a skewer inserted into the middle of the cake should come out clean. Leave to cool in the tin, then carefully remove the ring and base. Dust with icing sugar to serve.