Oaty rhubarb crumble traybake
Prep time: 30 minsTotal time: 
Oaty rhubarb crumble traybake
Whizzing up porridge oats to make flour is a clever way to bake with a gluten-free alternative to wheat flour. Tart in-season rhubarb is the jewel in the crumble crown of this tender oat cake
Prep time: 30 minsTotal time: 
Emily Gussin
Emily Gussin is a London-based food stylist and recipe writer with almost ten years of experience working on food magazines and more. She is also author of two cookbooks that reduce waste in home kitchens.
Emily Gussin
Emily Gussin is a London-based food stylist and recipe writer with almost ten years of experience working on food magazines and more. She is also author of two cookbooks that reduce waste in home kitchens.
Ingredients
- 200g rhubarb, cut into 2cm chunks
- 90g light brown soft sugar, plus 3 tbsp
- 160g unsalted butter, plus extra to grease
- 370g gluten-free porridge oats, plus 1 tbsp (see Kitchen tip)
- 35g cornflour
- 180g golden caster sugar
- 1 tsp bicarbonate of soda
- ½ tsp fine salt
- 3 medium eggs
- 50g golden syrup
- 120g soured cream
- 120ml sunflower oil
Step by step
Porridge oats are naturally gluten-free but it’s important to check the packaging as some are not classed as free-from due to the manufacturing process.
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Preheat the oven to 180°C, fan 160°C, gas 4. Put the rhubarb in a bowl, sprinkle over 2 tablespoons of brown sugar and set aside to macerate while you prepare the cake batter. Melt 150g of the butter in a small pan, then transfer to a medium bowl and set aside to cool. Grease a 20cm x 30cm cake tin with butter and line with baking paper.
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Put the 370g of oats in a food processor and blitz until finely ground to a flour. Tip into a large bowl, then scoop out 20g of the blended oats into a separate bowl. To the smaller quantity, add the 1 tablespoon of whole oats. Rub in the 10g of unmelted butter until it starts to come together in clumps, then stir through 1 tablespoon of the brown sugar. Set the crumble mixture aside.
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Stir the cornflour, 90g of light brown sugar, the golden caster sugar, bicarbonate of soda and salt into the bowl of oat flour. In another large bowl, use a balloon whisk to beat the eggs, golden syrup and soured cream until combined. Whisk the oil into the cooled melted butter, then combine with the egg mixture. Fold in the oat flour mixture using a rubber spatula until almost combined. Finally, stir in 150ml water to make a smooth batter.
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Pour the cake mixture into the prepared tin, then scatter over the rhubarb and sprinkle over the crumble topping. Bake for 1 hour 20 minutes - 1 hour 30 minutes until a skewer inserted into the centre comes out clean. Put the tin on a cooling rack to cool for 20 minutes, then remove the cake from the tin and leave it to cool completely. Cut into squares to serve.
