Description
A buttery almond sponge supports tangy rhubarb crumble, caramelized with sugar and flour, for a moist, nostalgic dessert. Perfect for springtime or festive gatherings, this elegant British-style cake features a pre-baked base to maintain texture and richness.
Ingredients
350g rhubarb (trimmed)
50g caster sugar (for rhubarb)
125g caster sugar (for sponge)
1 tbsp plain flour (for rhubarb)
75g plain flour (for sponge)
175g plain flour (for crumble)
125g unsalted butter (for sponge)
100g unsalted butter (for crumble)
75g light brown sugar
1 tsp vanilla paste
50g ground almonds (optional: toasted for enhanced flavor)
Instructions
Line an 8″ square tin with parchment paper
Preheat oven to 180°C
Whisk together 75g plain flour and 125g caster sugar for sponge mix
Add 125g softened unsalted butter and 1 tsp vanilla paste, cream until smooth
Transfer half the sponge batter to the prepared tin and bake for 15-20 minutes until lightly golden
Meanwhile, combine 350g rhubarb with 50g caster sugar, 1 tbsp flour, and a squeeze of lemon in a bowl
Evenly layer cooked sponge base with rhubarb mixture, then top with remaining sponge batter and crumble topping
For crumble topping, mix 175g flour, 75g brown sugar, and 100g cold butter until crumbly, stir in toasted almonds
Return to oven for 40 minutes until golden; let cool before slicing
Notes
Use strawberries/raspberries in place of rhubarb for seasonal variations
Substitute gluten-free flour blend for dietary restrictions
Vanilla extract (1.5 tsp) may replace vanilla paste
Crumble topping works as standalone if desired
Store in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: British-Style Dessert
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg