I love a good traybake. Easy to make – simply mix, bake, cut into squares and eat. No need to fiddle around decorating. Simply cake – focussing on the flavour and texture.
With Spring in full swing the first rhubarb is now in season (and coming down in price) so it is the perfect time to buy some and enjoy.
I’ve paired it with orange – a classic combination and topped my traybake with a crunchy strusel to add texture and interest in absence of decoration.
In a twist on most cakes this one is egg free – handy if you have run out and perfect for catering the growing number of people with egg allergies – and made with Flora Original Spread.
Recipe: Rhubarb & Orange Tray Bake with a Strusel Topping
For the cake
- 110 g Flora Original
- 145 g white sugar
- 70 ml semi skimmed milk
- 200 g plain flour
- 2 tsp baking powder
- Pinch salt
- Zest 1 orange
- 150 g rhubarb – cut into 1cm lengths (about 1 1/2 stalks)
For the Struesel Topping
- 40 g Flora Original
- 70 g Plain flour
- 40 g Sugar
- 1/2 tsp cinnamon or ground allspice (optional)
- Line a 15 x 25cm (6 x 10?) baking tray or oven dish with parchment paper and oil with a drop of vegetable oil.
- Preheat the oven to 180C / GM4.
- Using an electric mixer beat the Flora Original and sugar at high speed until they are pale, light and fluffy.
- Gradually mix in the milk, flour, baking powder and salt at a lower speed.
- Using a spatula fold in the orange zest and the rhubarb. The batter will be quite stuff.
- Spread the batter into your prepared cake tin.
- Put all the ingredients for the struesel topping into bowl and using your finger tips run the Flora into the dry ingredients until it is the texture of breadcrumbs. Scatter over the cake batter and press in gently.
- Bake in the preheated oven for 35 – 40 minutes until the cake has risen, is golden and is springy to the touch.
- Allow to cool before removing from the tin and cutting into squares.
Recipe development commission for Flora. Recipe, words, images and opinions are my own.
For more rhubarb and traybake inspiration:
Michelle’s Rhubarb Meringue Tart
Ren’s Cherry & Almond Traybake
Jeanne’s Rhubarb, Cranberry & Ginger Fool
I love egg free bakes, as we always seem to be running out of eggs because I bake too much. We’ve got new season rhubarb almost ready to pick in our back garden so will give this a go :)
I nearly always bake without eggs these days Michelle.
I love a good traybake. Like the streusl topping too.
Vanesther - Bangers & Mash
I don’t think I’ve ever baked a cake without an egg before – but this looks so delicious I think I’m just going to have to try.
I love egg free cake. Very easy to make and budget friendly if you cannot afford free range.
This looks simple and delicious and perfect for stocking up the cake tin for the weekend – thanks for the inspiration Helen. Gorgeous picture by the way :-) How I covet that plate…
Thanks Katie! The plate is Antro’s best!
Sweet and zesty, light and golden. They look gorgeous x
Thank you Deena.
Tina @ The Spicy Pear
Navratri is starting next week, which means no egg, meat or fish for nine nights. Good to know I can still indulge in cakes during that period. This looks delicious, with minimal fuss.
I love egg free cakes! nearly always bake egg free.
Dannii @ Hungry Healthy Happy
I have seen so many rhubarb recipes recently that I want to try. I am going to have to stop just bookmarking them and actually make them.
Go for it Dannii! If you only add a little sugar when cooking rhubarb it is still good for you!
Bintu @ Recipes From A Pantry
Looks delish – I am not yet so good with strusel but I will come back here for inspiration.
Strusel is easy – just like making a crumble topping.
I have loads of rhubarb from the allotment so this is a perfect bake to use it in. I have been enjoying it recently with blood oranges so may just use them here too!
Even better with blood oranges – maybe try the juice in place of the milk?
sounds lovely – I’m a real rhubarb fan (you saw the house photo!!!)
Even Fiona who does not bake, except we all know you do, can make it!
Love rhubarb sticks dipped in sugar :D Never tried tray bake with strusel topping but it sounds like a great sweet treat!
I must try rhubarb dipped in sugar!
What Kate Baked
‘Tis the season to be baking with rhubarb! I must have half a dozen rhubarb recipes to post at the moment. And very handy to have an egg-less recipe as I often run out of eggs and slightly resent buying a box of six when I only need two or three to bake with as that dictates an eggy meal for supper the next few nights!
I nearly always bake without eggs, some people cannot afford free range or are allergic so it is good to have the option to leave them out.
Lou, Eat Your Veg
Sounds like a lovely traybake Helen. Love a decent fruity element to a cake, always makes me feel a little better about the calorie intake. Strusel topping has got to be good too!
If you eat enough cake with fruit in it surely it counts towards your 5 a day?
I adore rhubarb and always looking for new ways to serve it. Also love anything crumbly on top so this looks quite the business!
I think that tray bakes are quite underrated.
YUM! Looks gorgeous Helen & I’ve never used rhubarb in anything ‘firm’ like a tray bake as I alwasys see it as being too wet. Must give this a go :)
I had to have two goes at the recipe Janie, cut down the liquid or add extra flour to absorb the liquid from the rhubarb. The batter was very stiff indeed.
Agree, you really can’t beat a good tray bake, especially a fruity one. Thank you for my mention, tummy rumbling now. A beautiful shot, too, by the way. x
Thanks Ren! I do love a nice tray bake.
Franglais kitchen, Nazima
I do love rhubarb. Already tried your sous vide poached rhubarb this morning for brekkie. This looks delicious. Perfect for afternoon tea I think.
Absolutely perfect Nazima!