Raspberry & Rhubarb crumble cake
Inspiration can strike in the most mundane moments. When I spotted the fresh rhubarb stems and juicy raspberries at the market stall, I knew I had to bake something. The unique kick and acidity of these fruits begged to be balanced with a rich, buttery crumble. This Raspberry & Rhubarb Crumble Cake is the perfect, easy, and decadent dessert for spring.
Ingredients
For the cake
For the crumble
Instructions
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Preheat the oven at 180°C (or 160°C fan).
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Peel and dice the rhubarb into big chunks and cook them on the hob at medium heat with a teaspoon of water until tender.
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In a bowl, combine the two sugars and the eggs.
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Add the melted butter, the milk, and combine.
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In another bowl, combine the flour and the baking powder.
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Combine the wet ingredients with the dry ingredients.
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Pour the batter into an oven dish lined with baking paper.
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Add the cooked rhubarb without the juice and the raspberries on top of the batter and set aside.
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In a bowl, prepare the crumble: rub together the flour, sugar, and butter until it forms lumps.
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Sprinkle the crumble on top of the fruits.
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Bake in the oven for 45 minutes or until golden.
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Enjoy!
