Name: Rhubarb and strawberry crumble cake
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 10
Ingredients: 275 gram butter, chopped; 3/4 cup caster sugar, plus 1/3 cup extra for filling; 2 teaspoon vanilla extract; 2 eggs; 1 1/2 cup plain flour; 1 cup self-raising flour; 3/4 cup buttermilk; 1/4 cup brown sugar; 1/3 cup flaked almonds; 3 rhubarb stalks, sliced; 250 gram strawberries, hulled, halved; 1 teaspoon vanilla paste; 300 millilitre fresh cream; icing sugar to serve

Rhubarb and strawberry crumble cake

Filled with whipped cream and roasted rhubarb and strawberries, this cake will be a decadent addition to any birthday, celebration or afternoon tea

Serves 10

Prep

25M

Cook

1H 30M

Total

1H 55M

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Ingredients

275 gram butter, chopped

3/4 cup caster sugar, plus 1/3 cup extra for filling

2 teaspoon vanilla extract

2 eggs

1 1/2 cup plain flour

1 cup self-raising flour

3/4 cup buttermilk

1/4 cup brown sugar

1/3 cup flaked almonds

3 rhubarb stalks, sliced

250 gram strawberries, hulled, halved

1 teaspoon vanilla paste

300 millilitre fresh cream

icing sugar to serve

Method

1.Preheat oven to 180°C. Lightly grease and line the base and sides of a 22cm springform pan.

2.In a medium bowl, using an electric mixer, beat 200g butter, caster sugar and vanilla extract together until creamy. Add eggs, one at a time, beating well. Combine 1 cup plain flour with self-raising flour, then sift into bowl, alternating with buttermilk. Spoon into pan and smooth.

3.In a bowl, rub together remaining butter and flour, then stir in brown sugar and almonds. Sprinkle evenly over cake. Bake for 70 minutes until cooked. Cool in a pan for 15 minutes before transferring to a wire rack to cool completely.

4.On an oven tray, combine rhubarb, strawberries, remaining caster sugar and vanilla paste. Cover with foil and roast for 20-25 minutes until tender. Cool, then split cake in half.

5.Whip cream and dollop on bottom half of cake. Top with fruit, then remaining cake. Dust with icing sugar to serve.

You can roast any other seasonal fruit of choice and sandwich between layers or serve on top.
Note

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