Rhubarb and strawberry crumble - Main Pic

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Strawberry and Rhubarb Crumble Cake

We've all heard of rhubarb and custard, but rhubarb and strawberries is even more delicious! This punchy, fruity pairing is an absolute delight and Gill has recreated this tasty crumble cake recipe from Yotam Ottolenghi and Helen Goh's cookbook 'Sweet'.

Ottolenghi is a Middle-Eastern food wizard and Helen Goh is an amazing pastry chef and together they've come up with this crumbly, cakey creation that's an absolute showstopper. 

With rhubarb and strawberries currently at their sweetest, it's the perfect time to rustle up this delicious recipe and make the most of the seasonal crop. Plus the whole family will love this tasty pudding!

Serves: 12

Ingredients

  • CRUMBLE
  • 120g unsalted butter, melted
  • 150g soft light brown sugar
  • 190g plain flour
  • 30g desiccated coconut
  • 1/4 tsp salt
  • FRUIT
  • 250g rhubarb (2 or 3 medium sticks) cut into 1cm slices
  • 250g strawberries, hulled and sliced 0.5cm thick
  • 25g soft light brown sugar
  • 30g tapioca flour (or cornflour)
  • 2 tsp lemon juice
  • scraped seeds of 1/2 vanilla pod
  • 1/8 tsp salt
  • CAKE
  • 185g plain flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 160g unsalted butter at room temperature, cubed
  • 220g icing sugar
  • 3 large eggs
  • 1 tsp vanilla extract

    Method

    1. Preheat the oven to 200C/180C Fan/Gas Mark 6.  Lightly grease and line a 23cm square or round springform tin (or cake tin with a removable base) with baking parchment and set aside.

    2. For the crumble layer, place all ingredients in a large bowl and use your hands or a wooden spoon to mix: you need to work the mixture quite a lot to get evenly moist, large crumbs.  The consistency will be damper and more pebbly than you might be expecting, but this is what you want. Set aside.

    3. For the fruit layer, place all the ingredients in a medium bowl, toss gently to combine and set aside.

    4. To make the cake sift the flour, baking powder and salt together into a bowl and set aside.  Place the butter and icing sugar in the bowl of an electric mixer with the paddle attachment in place.  Beat for around 3 minutes on a medium-high speed, until light and fluffy. 

    5. Add the eggs, one at a time, beating well after each addition.  Add the vanilla extract, followed by the dry ingredients and beat until combined.  Turn the machine off as soon as everything is combined, then pour into the lined cake tin, using a drop spatula or the back of a spoon to even out the surface.

    6. Next, spoon over the fruit mixture and sprinkle evenly with the crumble mixture.

    7. Transfer to the oven and bake for about 70 minutes, until the cake is golden brown on top and a skewer inserted into the centre comes out with just a few moist crumbs attached.

    8. Have a look at the cake 15 or 20 minutes before the end of cooking, to prevent it taking on any more colour.  Set the cake aside until completely cool before removing from the tin and transferring to a cake platter to serve. 

    SEE THE STEPS IN ACTION!