RHUBARB AND GINGER STREUSEL TRAYBAKE

This bake has just the right balance of softness from the polenta sponge base, tartness from the rhubarb, bites of ginger throughout and crunch from the topping.

MAKES 20 SQUARES

For the filling:

✣ 600g (1¼lb) rhubarb, trimmed and cut into 2.5cm/1in) pieces

✣ 60g (2oz) caster sugar

✣ Finely grated zest of ½ orange

For the streusel topping:

✣ 125g (4oz) porridge oats

(gluten-free)

✣ 100g (3½oz) ground almonds

✣ 100g (3½oz) butter, diced

✣ 50g (1¾oz) caster sugar

✣ 1tsp ground ginger

For the sponge base:

✣ 175g (6oz) butter, softened, plus extra for greasing

✣ 200g (8oz) caster sugar

✣ 5 eggs

✣ 100g (3½oz) ground almonds

✣ 100g (3½oz) polenta

✣ 1tsp baking powder (gluten-free)

✣ ¼tsp fine sea salt

✣ 75g (2½oz) stem ginger, finely chopped You will need:

✣ 23 x 30cm (9 x 12in) deep baking tin, greased and lined with parchment

1 Heat the oven to 180C/Gas 4. For the filling, toss the rhubarb in the sugar and orange zest, and tip onto a baking tray. Bake for 15 mins until it’s tender and a little juicy. Set aside to cool, while you make the other layers.

2 To make the streusel topping, put all the ingredients in a food processor and blitz to give a breadcrumb consistency.

3 For the base, beat together the butter and sugar for a few mins until light and fluffy. Beat in the eggs, one at a time, then add in the ground almonds, polenta, baking powder, sea salt and stem ginger. Spread the batter into the prepared tin and spoon over the rhubarb in an even layer on top.

4 Scatter over the topping and bake for 50 mins until golden and the centre feels firm when lightly pressed. Cool in the tin for about 30 mins before serving warm or turning out on a wire rack to cool completely.

TIP

Fancy something different? Omit the ginger and add zest of 2 lemons in the cake base. Use 400g (14oz) fresh or frozen blackberries instead of the rhubarb, which can be scattered straight into the cake batter.