Recipe for Rhubarb Crumble Cake

Thank you to Linds at Pixie Hall Cakes for this fabulously seasonal recipe for Rhubarb Crumble Cake…


I love this time of year as there are lots of tasty things coming into season. I try to bake with seasonal ingredients as it means that everything is super tasty if it’s at its peak and also, it means that recipes are special if they’re only available at a certain time of year. I have a customer who keeps asking me about a certain apple cake I made in the autumn and whether I have it with me. I don’t. It’ll be back next autumn. You’ve got to leave people wanting more!

So this month I have used one of my favourite ingredients and it’s now in season and available all over the place (in case it’s not growing in your garden). It’s rhubarb! I know it’s a bit old fashioned but it’s super tasty and really quite versatile. It’s delicious in a pie (my mum makes an amazing rhubarb meringue pie which might be a recipe for another post) and makes a perfect crumble. I use the crumble idea to make a crumble cake which I think is a perfect combination! The rhubarb is paired with almond and vanilla for a subtle sweetness and a crumble topping is added to the cake before baking. The top goes crisp and crunchy while the cake is tender, moist and studded with tart rhubarb. It really is delicious!

Rhubarb Crumble Cake


For the topping:

1tbsp cold butter

2tbsp self raising flour

1tbsp Demerara sugar

2tbsp chopped almonds


For the cake:

100g butter

200g sugar

3 eggs

100g plain yogurt

1tsp vanilla extract

1/2tsp almond extract

200g self raising flour

225g rhubarb, trimmed and finely sliced



Preheat the oven to 180C then grease and line an 8 inch round pan.

To make the topping, put the butter and flour in a bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Stir the sugar and almonds through the mixture and set aside.

To make the cake, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time beating well after each addition.

Add the yogurt along with the vanilla and almond extracts into the bowl and continue beating until smooth.

Fold the flour carefully into the batter until it is combined, then gently stir though most of the rhubarb.

Pour the mixture into the prepared tin, scatter with remaining rhubarb and then sprinkle the crumble mixture evenly over the top.

Bake the cake for 50-60 minutes or until a skewer poked into the centre comes out clean and the top of the cake springs back when gently pressed.

Allow to cool in the tin before transferring to a serving plate. This is (unsurprisingly) delicious served with custard or vanilla ice cream.


Linds Bestwicke runs Pixie Hall Cakes in Fakenham and can be found selling her delicious baking at Fakenham Farmers’ Market on the 4th Saturday of each month.

Photographs by Keith Osborn Photography



Recipe for Apple Crumble Slice – Norfolk’s largest range of home furnishings

This week’s guest blog is a recipe for Apple Crumble Slices from Pixie Hall Cakes.

Apple Crumble Slice

It’s getting dark earlier in the evening, the breeze has a chilly bite and the mornings are turning crisp. The kids are back at school and life is going back to normal after the holidays. The summer is coming to an end and we’ve had such incredible weather. It’s hard to imagine that we’ll soon be digging out our boots, hats and scarves and trudging about in wet and windy weather.

At this time of year my mind wanders to flavours of autumn. I think of apples, cinnamon and hearty oats. These flavours may be more subtle than the bright berries of summer but they have an important role; they are warming and familiar and, as the nights draw in and the fires are lit, they fill me with a sense of comfort. In case you can’t tell, autumn is my favourite time of year.

I love the changing colours of the landscape, the trees turning red and gold, and the new flavours coming into season. As much as I love strawberries, there are only so many you can eat without yearning for something different.

It’s been really tough to pick a recipe for this month. I wanted something that was a bit easier to put together than last month’s showpiece. It also needed to be something that would be great tucked into a school lunchbox or enjoyed in the afternoon with a cup of tea and with our favourite autumnal flavours. Not too much of a challenge!

I finally settled on this Apple Crumble Slice. These are pretty easy to put together and are packed full of apples, oats, brown sugar and cinnamon. I think something magical happens when apples and cinnamon combine; the flavours are made for each other. These buttery, crumbly slices are the perfect mix of autumn comfort food and they taste amazing. Sturdy enough to be packed into a lunchbox for you or the kids, tasty enough to serve to guests and irresistible with a hot cup of tea; these are a great all rounder.  Let me know what you think!

Apple Crumble Slice

Serves 12 (depending on how you slice them).


For the crust:

380g plain flour

160g brown sugar

2tsp cinnamon

1/4tsp salt

1 egg

225g butter, cubed

50g oats

For the apple filling

4 medium Granny Smith apples

1tsp cinnamon

2tsp corn flour

Juice of half a lemon


1. Preheat the oven to 180C, line a rectangular tin (9”x13” or 23x33cm) with baking paper making sure it comes up the sides a bit (this will help get everything out later).

2. Peel the apples and, using a standard box grater, grate them into a bowl and stir in the lemon juice. Set aside.

3. Mix the plain flour, brown sugar, cinnamon and salt together in a bowl. Add the butter and, using your hands, rub into the flour mixture until it resembles breadcrumbs.  This can be a bit messy but it helps if the butter is cold. Add the egg and stir in with a table knife until combined and the dough comes together slightly.

4. Put half the dough into the bottom of the prepared tin and press down firmly with your fingers. Try to get it in an even layer.

5. Squeeze and drain the excess liquid from the apples and then add the cinnamon and corn flour and stir until combined. Scatter the apple evenly over the base.

6. Stir the oats into the remaining dough and crumble it all over the apples. It doesn’t matter if there are some lumps as this adds to the textures.

9. Bake for 30-40 minutes until golden brown on top and your kitchen smells like autumn. Allow to cool in the tin and cut into 12 squares when completely cold. Enjoy with a cup of tea or for pudding with some custard!

Linds Hall runs Pixie Hall Cakes in Fakenham and can be found selling her delicious baking at Fakenham Farmers’ Market on the 4th Saturday of each month.

Photographs by Keith Osborn Photography