28/08/2026
Our Rhubarb and Ginger Crumble Cake is a cross between a flapjack and a cake...simple yet luscious cake, that'll soon be a family favourite.
INGREDIENTS - CAKE
(Makes 16 portions)
300g rhubarb
1 tsp cinnamon
125g self raising flour
100g wholemeal or buckwheat flour
1tsp baking powder
1tsp ground ginger
150g soft brown sugar
200ml of Fussels Extra Virgin Rapeseed Oil
2 eggs
50ml semi-skimmed milk
1tsp vanilla extract
50g stemmed ginger in syrup, finely chopped
INGREDIENTS – TOPPING
80g rolled oats
40g soft brown sugar
50g flaked almonds
2tbsp of Fussels Extra Virgin Rapeseed Oil
METHOD
💛 Preheat the oven to 200C/Gas 6.
💛 Chop the rhubarb into 1cm slices and scatter on a baking tray. Sprinkle with cinnamon and spoon over 2 tablespoons of ginger syrup from the stemmed ginger jar. Ensure all the rhubarb is covered and roast in the oven for 10 minutes.
💛 Remove the rhubarb from the oven when it is just tender and set aside to slightly cool.
💛 Turn down the oven to 160C/Gas 3.
💛 In a large bowl combine the flours, baking powder, ground ginger and sugar.
💛 In a jug lightly whisk together the oil, eggs, milk and vanilla. Make a well in the centre of the flour and add the wet ingredients to the dry, and gently mix until all the ingredients are combined.
💛 Carefully fold in the cooled rhubarb, any juices and the stemmed ginger before pouring the mixture into a greased and lined 12” x 9” traybake tin.
💛 In a separate bowl measure out the oats, sugar and almonds for the topping. Pour in the oil and bring the mixture together using your hands. Sprinkle over the cake batter evenly and bake in the oven for 45-50 minutes.
💛 Remove from the oven when the oats are golden. Test the cake is cooked all the
way through by inserting a skewer - if it is clean when removed, the cake is ready.
💛 Allow to slightly cool before slicing into16. Serve warm straight from the oven with ice cream, cream or custard, or allow to fully cool and serve with afternoon tea.
