Rhubarb & strawberry crumble cake

Rhubarb & strawberry crumble cake

December 11, 2017

Regular readers will be well aware that Cindy is the baker and sweet-tooth in this food-blog duo. It's rare for me to take on a cake, but I decided to give it a shot for Cindy's birthday. I grabbed her a copy of Ottolenghi's new dessert book as part of her present and we picked out this recipe for me to attempt. 

It's a little involved, but not beyond my fairly limited skill level. Things took a terrifying turn when I dropped the cake as I was putting it back in the oven for its final 10 minutes under foil, but I managed to patch things up enough to present to Cindy without too much shame. Even better, it tasted terrific - a fairly plain cake with a gorgeous layer of sweet fruit topped with sugary crumble. You've gotta put aside a good chunk of time for this one - 70 minutes baking plus a good half hour of prep (more if you're me), but it's definitely worth it. We're excited to try more goodies from this new book - this really set a high benchmark.

Rhubarb & strawberry crumble cake

(from Sweet by Yotam Ottolenghi and Helen Goh)

Ingredients

  • 120g unsalted butter, melted
  • 150g brown sugar
  • 190g plain flour
  • 30g dessicated coconut
  • 1/4 teaspoon salt
  • 3 sticks of rhubarb, cut into 1cm slices
  • 250g strawberries, hulled and sliced into 0.5cm pieces
  • 25g brown sugar
  • 30g cornflour
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla paste
  • 1/3 teaspoon salt
  • 185g plain flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 160g unsalted butter, cubed
  • 220g icing sugar
  • 3 large eggs
  • 1 teaspoon vanilla paste
Read the whole recipe on where's the beef? Vegetarians in Melbourne