I went a bit mad in the kitchen the other day and ended up making cake for everyone at work….good to have oven working again… I had intended to make a rhubarb cake recipe I found last year and really liked but having made so many other cakes I had used up my eggs (all 25 of them) and all my baking powder was gone too so I could not make the cake. As I could see it I had two options, stop making cakes or come up with an alternative plan. As the rhubarb was already picked and prepared more baking seemed like the only option and this creation came about, Rhubarb crumble with almonds and oats:
Preheat oven to 225oc and grease a 250mm x 200mm oven dish.
Lots of rhubarb (5-8 stalks)
1tsp vanilla sugar
2tsp potato flour
Peel and chop the rhubarb in to small chunks and place in the oven dish. Mix the sugar, vanilla and potato flour and sprinkle over the rhubarb and give it a quick mix.
125g melted butter
75ml muscovado sugar
100ml plain flour
80g grated marzipan
50g ground almonds
Place all the dry ingredients in a mixing bowl and mix well. Add the melted butter and mix to a dough/crumble. Flatten the dough in your hands and place over the rhubarb in bits until it is covered.
Bake in the middle of the oven for 20minuts or until the top looks crispy and golden.
I served the cake with home made custard (recipe to follow). The crumble is a new favourite and I look forward to try the topping with apple filling instead of rhubarb too.