Rhubarb crumble is a well-known alternative to the traditional apple recipe, but a lesser-known use for the sour fruit is to whip it up into a cake.
And those who swear by a tart crumble for the ultimate weekend dessert can enjoy the best of both worlds with this unique recipe.
Made with a sweet yet sour rhubarb compote, this crumble cake is the perfect follow-up to a roast dinner.
Shared by the recipe experts at Bonne Maman – a brand known for its sweet condiments – the fruit bake is easy to recreate at home.
What’s more, the cake lasts for up to three days, so it’s ideal for cooking ahead of time to enjoy this weekend.
READ MORE: Make the ‘perfect’ breakfast muffin for a ‘quick’ meal – it’s only 339 calories
For the crumble topping
- 10g plain flour
- 10g rolled oats,
- 10g sunflower seeds
- 10g flaked almonds
For the cake
- 200g unsalted butter
- 200g light soft brown sugar
- 330g golden syrup
- 2 medium eggs
- 225ml whole milk
- 330g self-raising flour
For the filling
- 250g tub mascarpone cheese
- Two tablespoons of ready-made chilled vanilla custard or extra thick double cream and a few drops of vanilla extract
- 600g jar Bonne Maman Rhubarb Compote
- Three tablespoons of elderflower cordial
- Icing sugar, to dust
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Heat the oven to 180C or 160C if fan-assisted, then line the base of a 20cm deep, round cake tin with non-stick baking paper.
Start with the easiest part – the crumble topping – by combining the oats, sunflower seeds, plain flour and flaked almonds in a small bowl, followed by 25g of the butter and 25g of the brown sugar required for the cake.
Rub this together until crumbly, then spread evenly onto a lined baking sheet and bake for 10-15 minutes until golden brown and crisp. Leave to cool and reduce the oven temperature to 140C, (120C fan) ready for the cake.
To make the sponge mixture, put the remaining butter and brown sugar (175g each) and the golden syrup in a medium pan and heat gently, stirring, until melted and smooth.
Beat the eggs and milk into the sugar mixture in the pan before measuring the flour into a medium bowl and slowly whisking in the contents of the pan to form a smooth batter.
Pour the batter into the cake tin and bake for about one hour and 45 minutes or until a skewer inserted into the centre comes out clean. Cover the top of the cake loosely with foil for one hour before turning it out on a wire rack to cool completely.
Move onto the filling by beating together the mascarpone cheese with the custard or the cream and vanilla, and chill. Tip the rhubarb compote into a wide sieve over a bowl and leave to drain for 10 minutes.
Stir one tablespoon of the cordial into the drained rhubarb, putting the remaining cordial in a small saucepan with the rhubarb liquid and bring to a boil. Bubble gently for about six minutes until it is thickened and syrupy, then leave it to cool.
Cut the cooled cake in half, put the base on a serving plate and drizzle generously with some of the rhubarb and elderflower syrup. Spoon on the whipped mascarpone cream and top with the rhubarb, then pierce the top of the sandwiched cake with a fine skewer and spoon over more of the syrup.
Lift the top onto the cake and press on the crumble topping, dust lightly with icing sugar and serve.
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