Rhubarb crumble is a well-known alternative to the traditional apple recipe, but a lesser-known use for the sour fruit is as a cake batter.
And those who swear by crumb cake for the perfect weekend dessert can enjoy the best of both worlds with this unique recipe.
This crumb cake made with a sweet but tart rhubarb compote is the perfect accompaniment to a roast dinner.
Shared by recipe experts at Good mom – a brand known for its sweet flavorings – fruit pastries are easy to make at home.
Plus, the cake keeps for up to three days, so it’s perfect for cooking ahead of time to enjoy this weekend.
Preheat the oven to 180°C or 160°C if using convection, then line the bottom of a 20cm deep round cake tin with non-stick baking paper.
Start with the easiest part – the crumb topping – by mixing together the oats, sunflower seeds, plain flour and flaked almonds in a small bowl, then 25g of butter and 25g of the brown sugar required for the cake.
Rub this until it crumbles, then spread evenly on a baking tray lined with baking paper and bake for 10-15 minutes until golden and crispy. Leave to cool and reduce the oven temperature to 140 C, (120 C fan) ready for the cake.
To make the sponge mixture, place the remaining butter and brown sugar (175g each) and golden syrup in a medium saucepan and gently heat, 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 mixing in the contents of the pan to form a smooth batter.
Pour the batter into the cake pan and bake for about an hour and 45 minutes, or until a skewer inserted into the center comes out clean. Cover the top of the cake loosely with foil for one hour before turning it out onto a wire rack to cool completely.
Move on to the filling by whipping the mascarpone cheese with the custard or cream and vanilla and refrigerate. Tip the rhubarb compote into a wide sieve over a bowl and let it drain for 10 minutes.
Mix one tablespoon of cordial into the drained rhubarb, put the remaining cordial in a small saucepan with the rhubarb liquid and bring to a boil. Gently bubble for about six minutes until the syrup thickens and rings, then leave to cool.
Cut the cooled cake in half, place the base on a serving plate and drizzle liberally with a little rhubarb and elderberry syrup. Spoon on the mascarpone whipped cream and top with the rhubarb, then pierce the top of the lined cake with a fine toothpick and spoon on more syrup.
Lift the top onto the cake and press onto the crumb topping, dust lightly with icing sugar and serve.