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+ servings


Preheat oven Electric 180C/Fan 160C, Gas 4
Servings: 24 pieces


  • sharp knife & chopping board
  • lemon squeezer
  • electric mixer
  • 3 mixer bowls
  • sieve
  • small bowl for eggs
  • 23cm/9inch square cake tin, greased and lined


  • 300 g rhubarb
  • ½ lemon
  • 175 g Caster Sugar
  • 175 g butter
  • 165 g SR flour
  • ¼ tsp baking powder
  • 3 eggs
  • 2 tsp Vanilla essence


  • 25 g butter
  • 50 g SR flour
  • 2 tsp ground ginger
  • 25 g caster sugar


  • Prepare rhubarb and cut into 3cm pieces, place in a bowl
  • Take juice from lemon and pour over rhubarb. Leave to one side
  • Make topping – sieve flour and ginger into a mixing bowl, add sugar and butter. Rub in the fat until mixture resemble crumbs. Leave to one side
  • Beat butter and sugar until soft and fluffy
  • Beat eggs and vanilla essence
  • Sieve flour and baking powder on to butter and sugar
  • Add egg mixture and beat with food mixer until smooth
  • Gradually fold in half the rhubarb
  • Pour into prepared tin and level
  • Scatter remaining rhubarb over the cake mixture
  • Spoon over the crumble mixture
  • Bake for 40-50 mins
  • Leave to cool in the tin for about 15 mins, remove from tin and leave to cool before cutting into squares
  • Sprinkle with icing sugar and serve with crème fraiche or cream
  • Raspberries/strawberries/blueberries also work well in this recipe. I don’t usually add the ginger with this fruit as I prefer Cinnamon in the crumble topping with the soft fruits.