Bag 0 Bag


600g rhubarb, cut into 3cm chunks
3 tbsp demerara sugar
1 tsp ground ginger
½ lemon, juiced

For the streusel topping:
50g unsalted butter
60g self-raising flour
100g jumbo oats
60g demerara sugar

For the cake:
200g unsalted butter, softened
200g caster sugar
4 medium free-range eggs, beaten
100g ground almonds
100g self-raising flour
2 tsp ground ginger
Pinch salt

You’ll also need:
20cm loose-bottomed cake tin, base and sides lined with non-stick baking paper


  • Heat the oven to 200°C/180°C fan/gas mark 6.
  • Put the rhubarb in a roasting tray and toss well with the sugar, ginger and lemon juice. Roast for 15 minutes until soft. Set aside.
  • Turn the oven to 170°C/150°C/gas 3½.
  • Meanwhile, make the streusel topping. Rub the butter into the flour in a mixing bowl, using your fingers, until it looks like fine crumbs.
  • Stir in the oats and sugar then set aside.
  • For the cake, put the butter and sugar into another mixing bowl and, using an electric mixer, beat on a medium speed until light and fluffy.
  • Whisk in the beaten eggs a little at a time then, using a large metal spoon, fold in the remaining cake ingredients using a figure-of-eight motion.
  • Spoon half the cake batter into the prepared tin, then sprinkle with half the streusel.
  • Pat the rhubarb dry on kitchen paper, arrange half on top, then top with the rest of the cake mix and smooth over.
  • Sprinkle with most of the remaining streusel and top with the remaining rhubarb.
  • Finally, sprinkle over the last of the streusel.
  • Bake for 1 hour, then cover with foil and cook for another 55-60 minutes until the sponge is cooked through and the streusel topping is golden.
  • Leave to cool in the tin on a wire rack for 20 minutes then serve with cream, custard, thick yogurt or crème fraiche.

Shop the ingredients

  • 6 PACKSScottish Jumbo Oats

    Scottish Jumbo Oats