When a cake combines beauty, simplicity and taste, all with only a few ingredients, it is the best you could want from home baking. This cake is incredibly delicious and is one of my best-loved desserts. Not only because it’s very tasty, but because it’s easy to make and versatile – you can use whichever fruit is in season.
I made mine with rhubard as it’s one of my favourite flavours. I remember having a huge rhubarb bush in my parents’ allotment when we were growing up. My mum always used to make a compote with rhubarb, strawberries or other berries that were in season and it is that flavour of outdoor rhubarb, robust and with greater acidity from the forced rhubarb, that I will always love.
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Ingredients
- 140 g all purpose flour
- 50 g almond flour
- 125 g melted butter
- 1 egg
- 3 egg yolks
- 140 g caster sugar
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 320 g already chopped rhubarb
- 2 tbsp granulated sugar
- zest of one orange
Ingredients
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Instructions
- All ingredients should be room temperature.
- Melt the butter and allow it to cool. Meanwhile, sift together flour and baking powder. Mix it with almond flour and set aside.
- Beat the egg and yolks together with sugar and vanilla extract until the mixture becomes light, thick and fluffy, about 5 mins.
- Add the dry ingredients to the egg mixture, add melted butter and stir with rubber spatula until just incorporated.
- Grease and line the tin as usual and pour in your batter (I used a 20cm/8 inches one). Make it level. Top with the rhubarb pieces and finish by scattering the crumble (recipe below) over the rhubarb. Bake in the 175ºC oven for about 45-50 minutes or until the crumble is golden and a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin for 10 mins before carefully transferring onto a wire rack to cool completely. It will keep in an airtight container for up to 3 days, but the crumble will lose some of its texture after the first day.
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Ingredients
- 120 g plain flour (or almond flour if you prefer)
- 80 g butter, room temperature
- 80 g caster sugar
Ingredients
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Instructions
- To make the crumble topping, place the flour, sugar and butter in a bowl and mix until just combined. If needed, add more butter if not crumbly enough or more flour to get the right consistency.
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