This is based on a GF strusel recipe that I have adapted. Good with custard or cream or even ice cream!
Ingredients – bottom layer
- 4.5 oz butter (or margarine)
- 4.5 oz brown sugar
- 12 oz rhubarb (but into 1inch segments
- 2 eggs
- 8 oz GF flour
- 1 tsp baking powder
- 1 tsp xantham gum (not essential)
- 1 tsp mixed spice (or you can use either dried cinnamon or ginger)
- 3 tbsp milk
- 9inch cake tin (lined with baking paper)
Method – bottom layer
- Put .5 oz butter and .5 oz sugar in a frying pan and cook the rhubarb for 3-4 mins – set aside to cool
- Cream remaining sugar and butter until fluffy
- Add beaten egg and remaining dry ingredients alternately, mixing well after each addition to avoid curdling
- add milk – adjust to make dropping consistency
- mix in cold fruit
- set aside while you make top layer
- heat oven to 180c or gas 4
Ingredients – top layer
- 3 oz gf flour
- 3 oz demerara sugar
- 1/2 tsp mixed spice
- 2 ox butter
- 1 oz coarsely chopped nuts
Method – top layer
- blitz flour, sugar, spice and butter to a fine bread crumb consistency
- mix in nuts
Method – whole cake
- put fruit layer into the prepared tin
- sprinkle top layer evenly on the top
- cake in centre of the oven for approx 1 to 1.25 hours (or when skewer comes out clean)
- remove from oven and allow to cool for 10 mins
- then transfer to a cooling rack to cool completely
Note: You can use 12 oz rhubarb and 4 oz of sweeter fruit if you prefer a sweeter dessert
Jan Edwards 