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Rhubarb almond crumble traybake


Serves: 8-10
timePrep time: 30 mins
timeTotal time:
Rhubarb almond crumble traybake

Rhubarb almond crumble traybake

This is a perfect teatime treat - and it also makes a delicious pudding; serve it barely warm with custard or ice cream. Pecans, hazelnuts or walnuts also work well instead of the almonds

Serves: 8-10
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
621Kcal
Fat
41gr
Saturates
15gr
Carbs
52gr
Sugars
32gr
Fibre
2gr
Protein
13gr
Salt
0.7gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 400g pink rhubarb
  • 2 tbsp caster sugar
For the crumble:
  • 75g cold butter, cubed
  • 100g self-raising flour
  • 75g demerara sugar
  • 100g skin-on almonds, roughly chopped
For the cake mixture:
  • 175g soft butter, plus extra for greasing
  • 200g caster sugar
  • 2 tsp vanilla extract or 1 tsp vanilla bean paste
  • 4 large eggs
  • 175g self-raising flour
  • 100g ground almonds
  • zest of 1 lemon or orange
  • 1 tsp ground cinnamon
  • 100g skin-on almonds, roughly chopped

Step by step

Get ahead
Make the day before; store in an airtight container in a cool place.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Trim the rhubarb and cut it into short lengths, about 3cm. Scatter them in a small baking dish and sprinkle with the 2 tablespoons caster sugar. Turn to coat in the sugar, then bake for 15 minutes until just tender but still holding their shape. Set aside to cool.
  2. For the crumble topping, in a bowl, rub the butter into the flour, then stir in the sugar and nuts.
  3. For the cake mixture, beat together the butter, sugar, vanilla, eggs, flour, ground almonds, zest and cinnamon in another bowl until combined; then stir in the nuts.
  4. Tip the cake mixture into a greased and lined 20cm x 30cm x 5cm deep tin, ideally a loose-bottomed one. Top with three-quarters of the crumble mix. Using a slotted spoon, transfer the rhubarb on top of the crumble mix (keep the rhubarb juice to drizzle on the cake before serving, or to make cocktails, see page 98). Finish with the rest of the crumble mix.
  5. Put the tin on a baking sheet and bake the cake for 45 minutes until set in the middle and lightly golden. Leave to cool in the tin before removing and slicing.

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