This large, generous and delicious cake tastes even better if warmed slightly before serving. It's also versatile because you can use seasonal fruit for the filling eg. raspberries, blueberries or blood plums in summer.
- Yield : 10 - 12
- Cake and Crumble:
- plain flour - 625g (4 1/4 cups)
- baking powder - 3 teaspoons
- caster sugar - 250g (1 1/4 cups)
- softened unsalted butter - 280g
- eggs - 2, free range or organic
- ground cinnamon - 2 teaspoons
- vanilla - 1 teaspoon
- salt - 1/2 teaspoon
- rhubarb - 1 large bunch,washed, cut into batons and blanched for one minute in boiling water
- pears - 2 large firm (or one Granny Smith apple and 1 pear), peeled and diced
- brown sugar - 300g (1 3/4 cups)
- fresh ginger - 3 teaspoons, finely grated
- orange - 1 large, zest only (or use 1 lemon)
Preheat oven to 180degC.
Line bottom and sides of a 26cm springform tin with baking paper.
Place all the cake and crumble ingredients in the bowl of a food processor and process until crumbly.
Press half the mixture into the base of the prepared tin.
In a medium bowl, combine the blanched cooled rhubarb with the diced pears/apple, sugar, ginger and citrus zest. Spoon this mixture over cake base. Crumble the remaining mix over the top.
Bake for 1 hour 15 minutes. Remove from oven and let cool. Remove from the springform pan, cut into slices and served with whipped cream.
Note: scatter the top with flaked or slivered almonds before baking.