Strawberry and rhubarb crumble cake

strawberry rhubarb cake2

The strawberries are finally ripening. It feels like the shops have been selling them for months, but us home growers have to stay firm and have patience, because we know it’ll be worth it. The beauty is, I can now put them with the rhubarb (which is still going strong) in order to counterbalance the tartness of the rhubarb with the sweetness of the strawberries. They make great companions.

This is a small cake, made in a loaf tin, as I’m the only one in my household with a sweet tooth, I’d never get through it otherwise. This will give you about 5 quite generous slices (as seen above), so if you want more just double the quantities and make it in a larger tin. Unless you use a loose bottomed tin, be sure to line it with greaseproof paper with enough excess so you can lift it out by holding the paper. Otherwise you’d loose the crumble topping!

Recipe source: a mash-up of several found online, but basically my own. Ingredients in bold.

Slice about 2 stalks of rhubarb (around 100g) into chunks, and measure out about the same of strawberries. Hull and then chop the berries down to approx the same size as the rhubarb chunks (I sliced medium ones in half, big ones into quarters). Put the fruit into a bowl and add 1 dessert spoon of plain flour and 1 of sugar and mix to coat. Set aside.

For the cake base: cream together 100g butter with 100g sugar. Measure out 100g self-raising flour, add one spoonful to the batter along with one beaten egg and half a teaspoon of vanilla extract. Mix. Add the rest of the flour and fold in.

For the crumble top: combine 50g butter with 75g plain flour by rubbing together with your fingers and then mix in 50g oats. It will make a quite chunky crumble, but it’s less likely to fall off the moment you take it out of the tin.

Grease and line your cake or loaf tin, add the cake batter and smooth over, add the fruit evenly over the top and then the crumble topping. Finally sprinkle over 1 dessert spoon of sugar.

Bake for around 35mins or until a skewer inserted down to the cake base comes out clean.

strawberry punnet strawberry rhubarb cake process1 strawberry rhubarb cake process2

strawberry rhubarb cake1


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4 thoughts on “Strawberry and rhubarb crumble cake

  1. Allotmental June 18, 2015 at 9:19 pm Reply

    Now that looks tasty!!


    • Zoe June 19, 2015 at 8:04 am Reply

      It tastes as good as it looks! Pretty easy to make too, which is always a bonus in my book.


  2. Christina June 20, 2015 at 8:37 am Reply

    What temperature should the oven be?


    • Zoe June 20, 2015 at 11:10 am Reply

      Hi Christina, the oven should be around 180 degrees c. Or 350 f. Not sure about gas mark, but a moderate level anyway.


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