Strawberry & Rhubarb Crumble Cake


  • 400g Butter
  • 400g Caster sugar
  • 4 Eggs
  • 400g Self Raising Flour
  • 2 Stalks Rhubarb (Cut into 4cm Chunks and Tossed in Sugar)
  • Handful of Strawberries(Cut in Half)

Crumble toppping

  • 100g Butter
  • 125g Plain Flour
  • 75g Caster Sugar
  • 50g Rolled Oats (optional)


  1. Place the sugar and butter in a mixing bowl and mix with a whisk.
  2. Add two eggs and half of the flour and whisk, then the last to eggs and the rest of the flour and whisk till you get a smooth cake batter.
  3. Pour into a large well greased cake tin and scatter the rhubarb and strawberries on top, don’t press the fruit in otherwise it’ll sink to the bottom whilst cooking.
  4. Crumb together the topping flour, sugar and butter with your thumb and fingers add the rolled oats and mix evenly. Pour over the top of the cake mixture and fruit.
  5. Pop into a preheated oven at 180° for 30 minutes, turn down to 160° and cook till cooked. (when a skewer in the center comes out clean)

It’s quite a large cake so it’ll take a while to cook, it’s also quite a moist cake so the skewer may come out a bit wet but judge it by the colour of the cake, the edges do tend to brown but shouldn’t get dark. Let the cake cool on a rack and enjoy with thick cream.