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Rhubarb and
raspberry
crumble
cake
This is the so, so easy and the type of dessert everyone loves. Rhubarb when properly prepared has a wonderful tart flavour that is lost when too much sugar is added. Don’t be tempted to add more sugar. The addition of the orange rind in the sponge really enhances the rhubarb and berries. Can’t be fussed making the sponge double the amount of fruit and omit the sponge.
As you will see in the link for preparing the rhubarb I do batches and freeze them and always have berries in the freezer, even sometimes a sponge layer. This combo recipe is my go-to for an emergency dessert.
AO 8 JULY 2024
easy peasy
1 x 3 egg sponge click here
add finely grated rind of 1 unwaxed orange…optional but delicious
1 x crumble topping click here and scroll down
1 x 1kg rhubarb processed click here
1 x 280g The Westerway Berry Farm Tasmanian frozen raspberries or other types of berries
1 x Crème Anglaise click here
Butter and line the base of a 25 cm spring form tin. Flour the tin knocking all of the excess out.
THE ADDITION OF THE FINELY GRATED RIND OF ONE ORANGE IS A SURPRISING FLAVOUR ENHANCEMENT TO THE ENTIRE DISH
pre heat oven to 175°C
Make the 3 egg sponge, cook for approximately 12 minutes or until it is coming away from the edges of the tin. Stand the sponge on a cake rack to cool and release, but do not discard the ring. When the sponge is cold return the ring, cover. Make the crumble topping and leave in a cool place with the sponge….[both can be done the day before].
to serve
pre heat the oven to 180°C
Mix together the rhubarb and berries and, not going quite to the edges spread it over the sponge. Scatter a thin layer of fine crumble mix over the top and then press big lumps together and generously cover the top.
Cook for 40 minutes until the crumble is golden and crunchy. Release the ring so that it doesn’t stick to the crumble.
so scrumptious
Serve warm or at room temperature with Crème Anglaise and or Vanilla or Raspberry Ice Cream.
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