Rhubarb & Almond Crumble Traybake


There's more rhubarb in the garden than I know what to do with at the moment. And there is only so many rhubarb crumbles you can make! So I've adapted this recipe which is a take on the classic crumble but is a cake style traybake.
It has a biscuit base, fruity cake middle and is topped with crumble and almond.

You’ll need…
250g butter
225g caster sugar
100g ground almond
365g plain flour
2 eggs
2tsp cinnamon
1tsp baking powder
10 sticks of rhubarb
50g almond flakes

To make…
Chop the butter into cubes and put into a large mixing bowl along with the sugar, ground almond and 200g of the flour. Rub the butter in using your finger tips until it resembles breadcrumbs. Put half the mixture into another mixing bowl and set aside.

Add 140g of flour and 1tsp of cinnamon into the other half of the mixture and mix well. Roll together to form a short crust style dough. Add a  splash of water if you need to.
Grease a medium sized, rectangular baking dish and press the dough down into it using the back of a spoon. Bake for 20mins at 180oC.

Chop your rhubarb into short pieces, put into a baking tray, sprinkle with sugar and ginger and a splash of water and add this to the oven for 15mins.

In the meantime make the fruity cake middle, take the 2nd half of the breadcrumb mixture and take out 4 spoons of crumble for the topping and save for later.
Using the rest of the mixture add the eggs, the remaining 25g of flour, 1tsp of cinnamon and the baking powder. Mix until a smooth.

Take the biscuit base out of the oven and top with the cake mixture, add the rhubarb pieces and bake for 20mins more.

Add the remaining crumble and bake for 15 more minutes.
Leave to cool completely, slice and enjoy.

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