This rhubarb streusel tart was born out of a desire to recreate a delicious rhubarb cake which was demonstrated at a cookery course I attended years ago, but somewhere along the way a hankering for a good old fashioned crumble took the recipe in a slightly different direction. I wasn’t sure what the results would be, but it smelled darn good in the oven, and Charles declared it to be an unreserved success, so it was made again as the pudding for supper with a family friend within the week. The result is not quite a tart, not quite a cake, and not quite a crumble either, but it combines the best parts of each without the fuss of making pastry and gives a result which has so much more structural integrity than a crumble, so it can be served in neat slices and eaten hot or cold.
The turn of summer to autumn is one of my favourite times of the year, so I’m bracing myself for long walks in amber leaves with the dog and the warming, hearty things we can cook up with the best of autumnal produce and a pinch of mixed spice – apples, plums, squash, pumpkins, beetroot – you can’t help but love this time of year. Charles makes fun of me for being such a big fan of the season, but then he’s not at all big on Halloween, and he doesn’t understand the comfort I find in the stirring of a simmering soup pot. Soup recipes to follow, of course.
- 500g rhubarb
- 75g light brown sugar
- 1 tsp cinnamon
- 1 tsp ground ginger
- 125g soft butter
- 40g light brown sugar
- 1 egg
- 75g ground almonds
- 75g self-raising flour
- 125g butter
- 100g light brown sugar
- 100g plain flour
- 75g ground almonds
- 1 tsp ground cinnamon
- 50g flaked almonds
- Start by chopping up the rhubarb into pieces around 1 cm wide. Toss it into a large bowl and add the brown sugar, cinnamon and ginger. Now, pour spread the whole lot onto a baking tray and slip it into the oven at 180c for around 30 minutes, or until the rhubarb has cooked right down and the sugar has melted into a caramel.
- While the fruit is in the oven, get the base started by creaming together the butter and sugar, adding the egg and then mixing in the flour and ground almonds. Grease the bottom of the springform tin and spread the mixture over its base in a thin layer, as evenly as you can manage. Slide that into the oven and bake for around 15 minutes.
- Now you can get the crumble topping on the go. Rub together the butter, flour, cinnamon and ground almonds until they form an uneven crumb, then mix in the flaked almonds. Set aside until the cake it ready to assemble.
- When the fruit is ready, carefully mash it all down and allow it to cool slightly.
- Remove the cake base from the oven when evenly lightly brown and springy to the touch. Spread the fruit evenly over the cake base.
- Finally, you can sprinkle over the crumble topping.
- Slide it back into the oven and bake for around half an hour until the crumble topping is starting to brown.
- Release from the springform tin once it has cooled somewhat and serve up in slices, cold or warm, with cream, ice cream or custard.
If you don’t like or can’t source rhubarb, it’ll work just as well with plums, apples, pears, blueberries, or whichever other fruit you can get your hands on, provided it’s made more delicious with heating! Simply adjust the fruit roasting time accordingly so it doesn’t lose its structure entirely.
If you have a fancy for something more traditional, why not try our Apple and Blueberry Pie recipe?
We’d love to see your recreations, so get onto Twitter, follow us and tweet us! We’d love to hear from you.