Our Rhubarb and Apple Streusel Cake is so simple and delicious, it will become a regular on your baking list!
This cake tastes great warm as a dessert topped with double cream or ice cream or cold the next day better when it is set firmer and is more cake-like. Perfect for when rhubarb is in season.
Recipe and Images by Jo O’Keefe for ele Magazine
300 grams rhubarb stalks, washed and chopped into 1cm pieces
3-4 green apples, peeled, seeds removed and chopped into 1cm pieces
175g caster sugar
100g ground almond meal
250g cold butter, grated
½ cup unsalted cold butter
Thick Dollop Cream, to serve
Pre-heat oven to 170C (320F).
Mix rhubarb, apple and 75g of the caster sugar together in a bowl and set aside.
In a separate bowl add remaining castor sugar and ground almond meal. Grate in 250g of very cold butter and quickly rub it in, you don’t need this to come together like a ball of dough, just make sure all of the butter is rubbed in quickly. If you work slow or if it is a warm day just pop the mix into the fridge for 10 minutes to get cold again (alternatively you can use a food processor).
Press half of the dry mix into a 20-23cm flan tin with deeper sides.
Place the fruit and rhubarb mix and juice over the base and crumble over the remaining dry mix, covering the fruit.
Pop your flan tin onto a flat baking tray and bake in oven for 1 hour.
The top will be golden and bubbling at the edges.
(ele – Run a knife around the edges if it is stuck to your pan).
Dust with icing sugar before serving. Serve warm or cold with a healthy dollop of thick cream.
A Note About Rhubarb
Rhubarb stalks are perfectly safe to eat however the green leaves of rhubarb contain oxalic acid and are toxic and should be discarded and not eaten.