Rhubarb and raspberry crumble cake

This rhubarb and raspberry crumble cake is another wonderful combination of rhubarb and raspberries baked into a simple butter pastry. One of its biggest advantages is how quick it is to make, while still delivering the classic flavour of shortcrust pastry paired with tangy fruit. A simple and delicious cake for afternoon tea.

Ingredients for the shortcrust pastry:

• 250 g plain flour
• 50 g ground almonds
• 180 g cold butter
• 100 g icing sugar
• 2 egg yolks
• 3 tablespoons cold water

Place all the ingredients into a food processor and pulse until the mixture comes together into coarse crumbs. Do not process for longer than necessary. Alternatively, make the pastry by hand. Rub the flour, ground almonds and cold butter together with your fingertips until the mixture resembles breadcrumbs. Add the remaining ingredients and work briefly until a crumbly dough forms. Chill in the refrigerator for 30 minutes.

Line a 24 cm round tin with baking parchment.

Ingredients for the rhubarb and raspberry filling:

• 500 g rhubarb, cut into 1 cm pieces (do not peel the stalks)
• 200 g raspberries, fresh or frozen (do not thaw frozen raspberries)
• 3 tablespoons sugar
• 2 tablespoons potato starch

Place all the ingredients into a bowl and mix until the starch evenly coats the fruit.

Remove the chilled pastry mixture from the refrigerator. Scatter half of the crumb mixture over the base of the prepared tin and lightly press it down. Bake at 190°C for approximately 15–18 minutes, or until lightly golden.

Spread the rhubarb and raspberry filling evenly over the warm pre-baked base. Crumble the remaining pastry mixture over the top. Bake at 180°C for approximately 40–45 minutes, or until the crumble topping is golden brown. Remove from the oven. If desired, dust with icing sugar before serving, or enjoy warm with frozen yoghurt or ice cream.

Enjoy!