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.
- 170 g Unsalted Butter/dairy free spread only use 150g if using dairy free spread
- 170 g Caster Sugar
- 170 g Gluten Free Self Raising Flour
- 3 Eggs 3tbsp flax seed & 130ml water
- 2 tsp Vanilla Extract
- 200 g Diced Rhubarb
- 1 tsp Psyllium Husk Powder not imperative but will help stabilise sponge structure if making vegan version
- 125 g Self Raising Flour
- 80 g Unsalted Butter/dairy free spread
- 50 g Caster Sugar add more if you prefer a sweeter crumble
- 2 tsp Ground Ginger
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Preheat the oven to 180C/Gas 4
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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.
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Line the bottom and grease the sides of a 20cm/20cm (8") square tin.
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Add the butter and sugar to a large bowl or mixer and beat until light and fluffy.
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Add the eggs or flax seed 'eggs' and vanilla extract.
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Sift the flour into the bowl and mix to combine, then take 100g of the rhubarb and fold this into the cake batter.
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Pour the batter into the tin and smooth to the edges.
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Scatter the remaining 100g of rhubarb over the batter.
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To make the crumble add the ingredients into a separate bowl and using your finger tips work into a breadcrumb mixture.
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Add the crumble mixture to the top of the bake making sure to have an even cover.
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Pop into the oven for 60mins
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Remove from oven when crumble is golden brown and a skewer comes out clean
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Allow to cool for 20mins before taking out of the tin - this helps the crumble to set.
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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.