Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Pencil Thumbs up Speech

This Strawberry Crumble Basically Tastes Like Summer

Strawberry-rhubarb is a combo for the ages.

One of the best things about spring is that it's both rhubarb and strawberry season. Which means you get to experience one of the greatest food combos in as many baked goods as you want.

Christian-fischer / Getty Images

And one of the best ways to enjoy those flavors is this rhubarb and strawberry crumble cake.

Ten Speed Press, Peden + Munk © 2017 / Ten Speed Press

It's from Yotam Ottolenghi and Henlen Goh's cookbook Sweet. Ottolenghi is a Middle-Eastern food wizard and the bestselling author of cookbooks like Plenty and Jerusalem. Helen Goh is a pastry chef and Ottolenghi's longtime collaborator.

This crumble has it all: a fantastic cake base, a delicious strawberry rhubarb layer, and a thick crumb topping.

Scott Loitsch / BuzzFeed

Here's the recipe if you want to make it at home!

Advertisement

Advertisement

RHUBARB AND STRAWBERRY CRUMBLE CAKE

Serves 12

INGREDIENTS

Crumble

8 1/2 tbsp/120 g unsalted butter, melted

3/4 packed cup/150 g light brown sugar

1 1/2 cups/190 g all-purpose flour

1/4 cup/30 g finely shredded coconut

¼ tsp salt

Fruit

9 oz/260 g rhubarb (2 or 3 medium stalks), cut into 1/3-inch/1-cm slices

9 oz/260 g strawberries, hulled and sliced 1/4 inch/0.5 cm thick

2 packed tbsp light brown sugar

1/4 cup/30 g tapioca flour (or cornstarch)

2 tsp lemon juice

scraped seeds of ½ vanilla pod

1/8 tsp salt

Cake

1 1/2 cups/190 g all-purpose flour

¾ tsp baking powder

¼ tsp salt

3/4 cup/170 g unsalted butter, at room temperature, cubed

1 3/4 cups plus 1 1/2 tbsp/220 g confectioners’ sugar

3 large eggs

1 tsp vanilla extract

PREPARATION

Preheat the oven to 375°F/190°C. Lightly grease a 9-inch/23-cm round or square springform pan (or deep cake pan with a removable base) and line with parchment paper, then set aside.

To make the crumble, place all the crumble ingredients in a large bowl and use your hands or a wooden spoon to mix; you need to work the mixture quite a lot to get evenly moist, large crumbs. The consistency will be damper and more pebbly than you might be expecting, but this is what you want. Set aside.

To make the fruit, place all the fruit ingredients in a medium bowl, toss gently to combine and then set aside.

To make the cake, sift the flour, baking powder and salt together into a bowl and set aside. Place the butter and confectioners’ sugar in the bowl of an electric mixer with the paddle attachment in place. Beat for about 3 minutes on medium-high speed, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract, followed by the dry ingredients and beat until combined. Turn the machine off as soon as everything is combined, then pour into the lined cake pan, using an offset spatula or the back of a spoon to

even out the surface. Next, spoon over the fruit mixture and then sprinkle evenly with the crumble mixture.

Bake for about 70 minutes, until the cake is golden brown on top and a skewer inserted into the center comes out moist from the fruit but with no trace of wet batter. Have a look at the cake after 25 minutes; if it looks like it is getting too dark on top, cover the pan with aluminum foil for the remainder of the baking, to prevent it taking on any more color. Set the cake aside until completely cool before removing from the pan and transferring to a cake platter to serve.

Equipment

We make this in a 9-inch/23-cm round springform pan, but use a 9-inch/23-cm square springform pan if that is what you have. Either way, just make sure it is springform or a deep cake pan with a removable base.

Storage

Once assembled, the cake will keep for 2 days, covered in plastic wrap or stored in an airtight container. The fruits may discolor a little, but this won’t affect the taste.

Reprinted with permission from Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi and Helen Goh, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House.

For more delicious recipes, check out Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi and Helen Goh, which you can order here.

Ten Speed Press

Get it from Amazon for $18.99+, Barnes & Noble for $18.99+, or a local bookseller through IndieBound.

Check out these recipes we loved this month for more dessert inspiration.

Advertisement

Advertisement

Share on Pinterest Share on Pinterest Pinterest Pinterest Share on Facebook Share on Facebook Share on Email Share on Email More More