Recipe: Rhubarb & Orange Tray Bake with a Strusel Topping
A crunchy Strusel topped rhubarb and orange tray bake, ideal for celebrating the flavour of seasonal rhubarb. Egg free and easily adaptable to be gluten free.
Servings: 12 bars
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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.