Deep rhubarb streusel cake
Serves 8 | prep 25 mins | total time
- 300g rhubarb, trimmed and cut into 3cm lengths, thicker stalks halved lengthways
- 3 small eating apples (about 450g), peeled, cored and sliced
- 200g golden caster sugar
- 275g plain flour
- 100g ground almonds
- 1 x 250g pack unsalted butter, diced and frozen for 30 minutes
- icing sugar for dusting
- Heat the oven to 190°C, fan 170°C, gas 5. Toss the rhubarb and apples with 75g sugar in a large bowl and set aside.
- Place the flour, ground almonds and the remaining 125g caster sugar in the bowl of a food processor. Pulse briefly to combine. Add the butter and whiz the mixture to crumbs (it's very important that the butter is cold otherwise it will cream into a dough). Press half the mixture into the base of a lightly buttered loose-bottomed, 20cm cake tin that is at least 7cm deep.
- Spoon the fruit over the base. Tip the crumble mixture on top and level, it will come to the top of the tin but sink as it cooks. Transfer to a baking tray and bake for 1 hour to 1 hour 10 minutes until the top is golden and crisp and the juices are bubbling at the sides. Remove and run a knife around the top, and allow it to cool. Serve warm or cold, liberally dusted with icing sugar.