Strawberry rhubarb crumble cake

    Strawberry rhubarb crumble cake

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    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.

    Serves: 12 

    • 125g plain flour
    • 220g dark brown soft sugar
    • 60g porridge oats
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 110g butter
    • 500g rhubarb, chopped
    • 350g fresh strawberries, halved
    • 200g caster sugar
    • 2 tablespoons cornflour
    • 250ml water
    • 1 teaspoon vanilla extract

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. 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.
    3. Combine chopped rhubarb and strawberries; spoon over the base in the cake tin.
    4. 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.
    5. Bake at 180 C / Gas 4 for 1 hour. Wonderful served with vanilla ice cream or custard.
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