Rhubarb crumble tray-bake cake recipe
This delectable crumble tray bake cake makes the most of fresh, seasonal rhubarb and is just as delicious when served warm (with cream), as it is when eaten cold for afternoon tea.
Ingredients
- 450 g rhubarb, cut into chunks
- 15.9 oz rhubarb, cut into chunks
- 15.9 oz rhubarb, cut into chunks
- 125 g plain flour
- 75 g butter
- 75 g demerara or soft brown sugar
- 4.4 oz plain flour
- 2.6 oz butter
- 2.6 oz demerara or soft brown sugar
- 4.4 oz plain flour
- 2.6 oz butter
- 2.6 oz demerara or soft brown sugar
- 225 g self-raising flour
- 100 g butter, softened
- 100 g light brown sugar
- 2 tsp ground ginger
- 3 large eggs, beaten and mixed with 3 tbsps milk
- 7.9 oz self-raising flour
- 3.5 oz butter, softened
- 3.5 oz light brown sugar
- 2 tsp ground ginger
- 3 large eggs, beaten and mixed with 3 tbsps milk
- 7.9 oz self-raising flour
- 3.5 oz butter, softened
- 3.5 oz light brown sugar
- 2 tsp ground ginger
- 3 large eggs, beaten and mixed with 3 tbsps milk
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Preheat oven to 180C/gas mark 4 and butter a square tin or baking tray - you can line it with baking paper too if you wish.
- Make the crumble topping by rubbing the butter into the flour until it resembles breadcrumbs, then add the sugar and mix well; set to one side.
- Make the tray bake cake by placing all of the ingredients into a bowl and beating together until light and fluffy - adjust by adding more milk if the batter is too stiff.
- Spoon the cake batter into the prepared tin or tray and then scatter the rhubarb pieces over the top, distributing them evenly, before spooning the crumble mixture over the top.
- Bake for 40 to 45 minutes, or until the cake is well risen and golden brown. Remove the tray bake from the oven and allow to cool before cutting into squares.
Recipe devised by Karen Burns-Booth at Lavendar and Lovage for Forest Holidays.
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