Makes 12 slices
I love rhubarb. I’m sure to choose anything on a menu that features this beautifully tart fruit. Last summer I had a few sticks sitting in my fridge and nothing quite did what I wanted it to from my recipe collection, so I started throwing some ingredients together, thinking about flavours and textures that just work, and came up with this moreish tray bake cake.
Last weekend I decided to make it again, and it was just as good as I remembered and so had to share it with you all.
Whilst it is delicious cold as a cake, it would also be equally pleasing served warm with hot custard as a pudding.
- For the tray bake:
- 225g plain flour
- 200g light brown sugar
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Zest of one orange
- 1 tsp ground cinnamon
- 4 eggs
- 2 tbsp plain yoghurt
- 125g melted butter, cooled
- 300g chopped rhubarb (1 inch pieces)
- For the crumble topping:
- 50g melted butter
- 75g light brown sugar
- 100g oats
Step 1: Mix all of the traybake ingredients (minus the rhubarb) together in a large bowl, using a hand or electric whisk.
Step 2: Pour evenly into a greased traybake tin.
Step 3: Dot the top of the traybake with the chopped rhubarb.
Step 4: Combine the crumble topping ingredients in a bowl and sprinkle over the top of the rhubarb-studded tray bake.
Step 5: Place the tray bake in the oven for 35 mins at 180c and then for 20 mins at 150c.
Step 6: Remove from the oven and cool on a wire rack. Cut into 12 pieces.
I have successfully frozen this cake once it has been cut and individually wrapped in clingfilm and then sealed in a freezer bag.