RHUBARB OAT CRUMBLE CAKE
HELLO LOVELY READERS – I am here to of course share a recipe with you all, but also to let you know that OSTRO the cookbook is available for pre-order via Readings right now and then available in all good bookstores and online from September 1.
There are over 90 delicious recipes and in my opinion, it is as beautiful to look at, as it is to cook from. I hope you think so too. I will be sharing more images from the book here and on instagram as the release date looms.
I am also slowly updating the events page with details about my book tour which is late August and early September in Sydney, Melbourne and Orange. Stay tuned for more events! I would so love to see you at one of them.
Now for the recipe... a simple cake, filled with spiced rhubarb and topped a buttery oat crumble. It's not a tall cake, almost more like a bar or a slice really and is inspired by the sweetest bakery in Tokyo called Sunday Bake Shop (Tokyo guide coming soon, I promise) who have several different kinds on offer on any given day. The rhubarb counterbalances the sweetness and could also be substituted for what ever is in season – berries, stone fruit or even thinly sliced apples. You can adjust the spices to your taste too.
I love them still-warm from the oven, all buttery and a little soft. They are more than satisfactory eaten at room temperature and will last 3-4 days in container.
For the base
150g unsalted butter
150g raw sugar
50g (1/2 cup) almond meal
190g plain flour
1/2 tsp baking powder
1 bunch of rhubarb, trimmed and leaves discarded
2tbsp raw sugar
1 tbsp plain flour
1/2 teaspoon ground ginger
Generous pinch of black pepper
2 cloves, ground
210g rolled oats
60g raw sugar
1 tbsp plain flour
Three-fingered pinch of sea salt
100g unsalted butter, cold and cut into 3cm cubes
Preheat the oven to 180C. Grease and line a 20cm square tin and set aside.
For the base, melt the butter in a small pot and simmer until nutty and brown. Set aside to cool briefly.
In a large bowl, beat the sugar and eggs until pale. Stir in the cooled melted brown butter, followed by the almond meal, flour and baking powder and mix until all combined.
Spoon the batter into the prepared tin and spread out evenly. Set aside.
For the rhubarb filling, cut the rhubarb into 2cm pieces and transfer to a medium bowl. Sprinkle in the sugar, flour and spices and toss to coat. Scatter this mixture evenly over the prepared base, pressing the rhubarb gently into the batter.
To prepare the oat topping, mix the oats with the sugar, flour and salt and then add in butter. Toss to coat all the butter pieces and then working quickly, use your fingers to press the butter into the dry mixture until it has all been incorporated. You should be able to press the mixture together into large clumps when in the palm of your hand. If it is too crumbly and not holding, you can add a little extra butter. Scatter the topping over the rhubarb and base layers and bake in the preheated oven for 35-40 minutes until golden and cooked.
Allow to cool briefly and cut into 9 or 12 squares, depending on how large you want each piece to be.