About this recipe:Try the favourite combination of strawberry and rhubarb in this incomparably moist crumble cake. More fruit than sponge, it's delicious warm with ice cream or custard.
125g plain flour
220g dark brown soft sugar
60g porridge oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
500g rhubarb, chopped
350g fresh strawberries, halved
200g caster sugar
2 tablespoons cornflour
1 teaspoon vanilla extract
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4.
In a bowl combine flour, dark brown soft sugar, oats, cinnamon and nutmeg. Rub in the butter until the mixture is crumbly. Press half of the mixture into an ungreased 23cm round cake tin.
Combine chopped rhubarb and strawberries; spoon over the base in the cake tin.
In a saucepan combine sugar, cornflour, water and vanilla. bring to the boil over medium heat. Cook and stir for 2 minutes. Pour mixture over fruit in the cake tin. Sprinkle over the remaining half of the crumb mixture.
Bake at 180 C / Gas 4 for 1 hour. Wonderful served with vanilla ice cream or custard.