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.
- 400 g Rhubarb
- 250 g Raspberry
- 200 g Flour
- 60 g Sugar
- 60 g Light brown sugar
- 100 g Melted butter
- 1 tbsp Baking powder
- 2 Eggs
- 100 ml Milk
- 100 g Flour
- 70 g Butter
- 30 g Sugar
- 1
Preheat the oven at 180°C (or 160°C fan).
- 2
Peel and dice the rhubarb into big chunks and cook them on the hob at medium heat with a teaspoon of water until tender.
- 3
In a bowl, combine the two sugars and the eggs.
- 4
Add the melted butter, the milk, and combine.
- 5
In another bowl, combine the flour and the baking powder.
- 6
Combine the wet ingredients with the dry ingredients.
- 7
Pour the batter into an oven dish lined with baking paper.
- 8
Add the cooked rhubarb without the juice and the raspberries on top of the batter and set aside.
- 9
In a bowl, prepare the crumble: rub together the flour, sugar, and butter until it forms lumps.
- 10
Sprinkle the crumble on top of the fruits.
- 11
Bake in the oven for 45 minutes or until golden.
- 12
Enjoy!
Crumble cake, rhubarb raspberry crumble cake - 2
