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Rhubarb Crumble Cake
by Harry Monkman

Harry Monkman private chef for guests at Kaluma Ski has come up with something sweet for you to try at the weekend.

Rhubarb Crumble Cake

This is an amazing crumble cake as it works for both afternoon tea and as a dessert with custard or ice cream. It will take about 20 minutes preparation and an hour baking time. You can use most fruits with this cake, it doesn’t have to be rhubarb but as I am writing this in Yorkshire, the Rhubarb season is well upon us so it only seems appropriate, but you can use anything from plums, apples, pears and nectarines.

Rhubarb Crumble Cake


  • 3 Large sticks of rhubarb
  • 35g of caster sugar
  • 35g of Demerara or soft brown sugar
  • 1 grated zest of an orange

Cake batter

  • 125g of softened unsalted butter
  • 125g of caster sugar
  • 3 large eggs
  • 160g of sifted self-raising flour
  • 50 ml of milk

Crumble mix

  • 125g flour
  • 95g unsalted butter cubed
  • 60g Demerara or soft brown sugar
  • 30g ground almonds
  • 30g porridge oats of flaked almonds


Pre heat your oven to 185 degrees Celsius

First take off the tops and bottoms of your rhubarb off and wash any dirt off, then chop into 3cm pieces (doesn’t have to be exact!). Mix with the zest and sugars and leave to soak for 30 minutes tossing occasionally. Set to one side.

For the cake mix cream the sugar and butter together until pale and fluffy, then add one egg at a time. It may look a bit split but carry on and add the sifted flour and fold in with a spatula until smooth. Finally add your milk and now you have your cake batter.

For the crumble add your butter and flour together and rub between your fingers and hands until it looks like breadcrumbs. Next add your sugar, ground almonds and oats.

Line a 20cm cake tin with parchment and spread your cake batter across the base. Then start layering your cake, starting with the rhubarb, then the cake mix and finishing with the crumble. Cover loosely with tin foil to avoid the top of your cake from burning, then bake in your pre heated oven at 185c/gas mark 4 and cook for around 1 hour to 1 hour 15 minutes. Check it is cooked with a skewer or knife in the centre and when either comes out clean your cake is ready.

Serve with a cup of English tea – simply delicious!

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