Rhubarb and strawberry buckle


  • Serves 10 people

  • 250 gm each rhubarb and strawberries, coarsely chopped
  • 110 gm (½ cup) each caster sugar and rapadura sugar (see note)
  • 160 gm softened butter
  • 2 eggs
  • 220 gm plain flour
  • 40 gm hazelnut meal
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tsp each ground ginger and cinnamon
  • 165 ml buttermilk
  • To serve: crème fraîche
  • Hazelnut topping
  • 80 gm rapadura sugar (see note)
  • 40 gm plain flour
  • 40 gm coarsely chopped hazelnuts
  • 20 gm butter, melted
01   Preheat oven to 170C. For hazelnut topping, combine ingredients in a bowl, then freeze until required (this stops the topping melting into the cake when it’s baked).
02   Combine rhubarb and strawberry in a bowl with 1 tbsp of each sugar and set aside.
03   Beat butter and remaining sugars in an electric mixer until light and fluffy (4-5 minutes), add eggs one at a time, beating well after each addition. Stir in dry ingredients then buttermilk. Stir in one-third of rhubarb mixture, spoon into a 24cm-diameter cake tin buttered and lined on the base with baking paper. Scatter over remaining rhubarb mixture and hazelnut topping, bake until a skewer inserted withdraws clean (1¼-1½ hours). Cool in tin for 30 minutes, then on a wire rack to room temperature. Serve with crème fraîche.

Note Rapadura sugar is available from select health-food shops and delicatessens. If unavailable, substitute dark brown sugar.

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