Rhubarb and Orange Crumble Cake


  • 400g rhubarb stalks
  • 3tbsp soft brown or caster sugar
  • 2 tbsp orange juice
  • 170g butter, softened
  • 150g ground almonds
  • 170g caster sugar
  • 170g self-raising flour
  • 1tsp ground cinnamon
  • 1/2tsp mixed spice
  • 2 eggs

For the crumble topping

  • 100g plain flour
  • 75g soft brown sugar
  • 75g butter, diced
  • 1tsp cinnamon powder
  • pinch of salt


  1. Heat the oven to 180oC/Gas Mark 4.  Wash the rhubarb stalks well, trim the ends and discard any leaves.  Chop the stalks into 2cm lengths and simmer with the sugar and orange juice in a covered pan for 5 minutes or until soft.  Stir well and set aside.
  2. Lightly butter a 23cm (9in) springform cake tin.  Place the butter, ground almonds, sugar, flour, cinnamon, mixed spice and eggs in a food processor and whizz until thick and creamy.  Spread the mixture over the base of the cake tin.  Drain off the rhubarb juices and gently spread the rhubarb over the top.
  3. To make the crumble topping, mix together the flour, sugar, butter, cinnamon and salt with your fingertips until it resembles coarse sand, then cover the rhubarb with the mixture.
  4. Set the tin on a baking sheet and bake on a rack set just below the centre of the oven for one hour.  If, after 30 mintues, the sides and the top appear to be browning too quickly, wrap some folded silver foil loosely around the tin and cover with a loose sheet of tin foil.
  5. Cool in the tin for 15 minutes before transferring to a serving plate.  Serve warm as a desert, with cream or ice cream, or allow to cool and serve as a cake.

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