A deliciously light sponge with a rhubarb layer, topped with a lightly spiced ginger crumble. Gluten free and easily make dairy free and egg free too.
If making vegan version, make your flax eggs now, beat to incorporate. If using psyllium husk add this too and leave to stand for 5mins to thinken.
Line the bottom and grease the sides of a 20cm/20cm (8") square tin.
Add the eggs or flax seed 'eggs' and vanilla extract.
Pour the batter into the tin and smooth to the edges.
Allow to cool for 20mins before taking out of the tin - this helps the crumble to set.
Can be enjoyed warmed up with custard or cream or equally as tasty eaten cold.
Check on your bake after 45-50mins you may need to cover with foil for this last part of the bake to prevent the crumble from colouring too much.