RHUBARB BAKES

Make Edd Kimber’s vibrant desserts

Serves 8 Prep 40 mins Cook 1 hr 10 mins £1.65 a portion 472 kcals, fat 20g, sat. fat 12g, sugar 39g

FOR THE CRUMBLE TOPPING

50g plain flour 50g golden caster sugar ½ tsp ground ginger 50g unsalted butter, chilled 25g rolled oats

FOR THE RHUBARB FILLING

225g thin forced rhubarb, trimmed,

rinsed and cut into 2.5cm-long pieces 50g golden caster sugar zest 1 orange

FOR THE VANILLA CAKE

100g unsalted butter, room temperature,

plus extra for greasing 200g golden caster sugar zest 1 orange 2 large eggs 200g plain flour 2 tsp baking powder 1 tsp vanilla bean paste 125ml soured cream

1 Heat oven to 180C/160C fan/gas 4. Grease a deep 20cm round cake tin and line the base with baking parchment.

2 To make the crumble topping, put the flour, sugar and ginger in a bowl and mix together. Add the butter and rub together until it resembles breadcrumbs. Stir in the oats. Using your hands, bring together into a dough, wrap in cling film and chill.

3 Put the rhubarb pieces in a bowl with the sugar and orange zest, and mix. Set aside.

4 Put the butter, sugar and zest in a large bowl and beat with an electric whisk until fluffy. Add the eggs, one at a time, beating until combined before adding the next.

5 In a separate bowl, mix the flour, baking powder, vanilla and a pinch of salt together and, in two additions, fold into the butter mixture, alternating with the soured cream. Tip into your cake tin and level out with a spatula. Top with the rhubarb mixture and finish by breaking the chilled crumble into irregular-sized pieces and scattering over the rhubarb. Bake for 1 hr 10 mins or until the crumble is golden and a skewer inserted into the middle comes out clean. Check the cake after 1 hr – if it's colouring too quickly, cover lightly with foil.

6 Allow the cake to cool in the tin for 10 mins before transferring onto a wire rack to cool completely. Will keep in an airtight container for up to 3 days.