Oaty Rhubarb and Ginger Streusel Cake

Name: Oaty Rhubarb and Ginger Streusel Cake
Yield: 10
Cuisine: Oats

Featured in delicious. Magazine, recipe created by deputy food editor Lottie Covell.

Cooking Time 3 hours

Skill Level Medium

Serves 10

Ingredients

600g rhubarb, cut into 3cm chunks
3 tbsp demerara sugar
1 tsp ground ginger
½ lemon, juiced

For the streusel topping:
50g unsalted butter
60g self-raising flour
100g jumbo oats
60g demerara sugar

For the cake:
200g unsalted butter, softened
200g caster sugar
4 medium free-range eggs, beaten
100g ground almonds
100g self-raising flour
2 tsp ground ginger
Pinch salt

You’ll also need:
20cm loose-bottomed cake tin, base and sides lined with non-stick baking paper

Shop the ingredients

8 PACKS

Jumbo Scottish Oats

8 x 1.5kg pack

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Method

Heat the oven to 200°C/180°C fan/gas mark 6.
Put the rhubarb in a roasting tray and toss well with the sugar, ginger and lemon juice. Roast for 15 minutes until soft. Set aside.
Turn the oven to 170°C/150°C/gas 3½.
Meanwhile, make the streusel topping. Rub the butter into the flour in a mixing bowl, using your fingers, until it looks like fine crumbs.
Stir in the oats and sugar then set aside.
For the cake, put the butter and sugar into another mixing bowl and, using an electric mixer, beat on a medium speed until light and fluffy.
Whisk in the beaten eggs a little at a time then, using a large metal spoon, fold in the remaining cake ingredients using a figure-of-eight motion.
Spoon half the cake batter into the prepared tin, then sprinkle with half the streusel.
Pat the rhubarb dry on kitchen paper, arrange half on top, then top with the rest of the cake mix and smooth over.
Sprinkle with most of the remaining streusel and top with the remaining rhubarb.
Finally, sprinkle over the last of the streusel.
Bake for 1 hour, then cover with foil and cook for another 55-60 minutes until the sponge is cooked through and the streusel topping is golden.
Leave to cool in the tin on a wire rack for 20 minutes then serve with cream, custard, thick yogurt or crème fraiche.

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