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Season: Spring 

Rhubarb Crumble Cake


*400g rhubarb, trimmed cut into 3cm lengths

1 tbsp golden syrup

*175g butter, softened plus extra for greasing

175g caster sugar

*3 eggs

1 tsp vanilla extract

*2 tbsp whole milk

175g self-raising flour

½ tsp ground cinnamon

For the Topping

75g plain flour

*60g butter, cut into cubes and chilled

2 tbsp ground almonds

75g soft light brown sugar

½ tsp salt


Preheat the oven to 180˚C, gas mark 4; grease and line the base of a 23cm springform cake tin. Start by making the crumble topping: put all of the topping ingredients into a bowl and work together with your fingertips until you have a rough breadcrumb consistency; set aside. In a separate bowl, toss the rhubarb with the golden syrup; set aside.

In a mixing bowl use electric beaters to beat the butter and caster sugar together for 3–4 minutes until light and fluffy. Beat in the eggs one at a time, then the vanilla and milk. Gently mix in the flour, cinnamon and a pinch of salt until you have a smooth batter. Tip into the cake tin and scatter over the rhubarb, then the crumble topping. Bake for 40–45 minutes until a skewer inserted into the centre of the cake comes out clean.

*available from Hampshire Farmers’ Markets

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