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 EasyServes 10
Image: Diana Henry
Ingredients
For the cake
125g (4¼oz) unsalted butter, more for the tin
125g (4¼oz) caster sugar, plus 5 tbsp more for the fruit
3 large eggs, lightly beaten
2 tsp vanilla extract
125g (4¼oz) self-raising flour
2 tbsp milk (optional)
675g (1lb 8oz) rhubarb, trimmed and cut into 2.5cm (1in) lengths
100g (3½oz) raspberries
icing sugar, to dust
For the crumble
170g (6oz) plain flour
100g (3½oz) cold unsalted butter, cubbed
100g (3½oz) golden caster sugar
100g (3½oz) flaked almonds
Method
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.
Recipe notes
Very moist, this makes as good a pudding, as it does a teatime cake.
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