Rhubarb Crumble Tray Bake

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.

• Ingredients:

• 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.