Raspberry–Rhubarb Crumble Cake with Greek Yogurt

Ingredients

Ingredients – Compote

• 200 grams (frozen) raspberries

• 400 grams rhubarb

• 75 grams sugar

• 20 grams candied ginger

• 2 star anise

• 1 cardamom pod

• 1 cinnamon stick

Ingredients – Cake Base

• 175 grams self-rising flour

• 100 grams sugar

• 2 eggs

• 110 grams sunflower oil

• 160 grams sparkling water

Ingredients – Crumble

• 125 grams flour

• 75 grams rolled oats

• 75 grams unsalted butter

• 75 grams sugar

• Pinch of salt

• 200 grams Greek yogurt (to serve)

Instructions

Preparation – Compote

1. Wash the rhubarb and trim the ends.

2. Cut the stalks into pieces of about 2 cm.

3. Place the rhubarb in a saucepan with the spices.

4. Add the raspberries, 75 grams of sugar, and ginger.

5. Pour in 75 ml of water.

6. Cover with a lid and bring to a boil.

7. Remove the lid and simmer the rhubarb for 5 minutes.

8. Continue to cook on low heat until a coarse compote forms, then remove the spices.

9. Let the compote cool.

Preparation – Cake Base

1. Preheat the oven to 180°C.

2. Mix the self-rising flour, 110 grams of sugar, eggs, sunflower oil, and sparkling water into a smooth batter.

3. Line a baking dish (15 x 30 cm) with parchment paper.

4. Spread the batter evenly to a thickness of about 2 cm.

5. Bake for 12 minutes and let it cool slightly.

Preparation – Crumble

1. Combine the flour, rolled oats, 75 grams sugar, and a pinch of salt in a bowl.

2. Cut the butter into small cubes (about 1 cm).

3. Rub the butter into the dry ingredients between your hands until crumbly.

Assembly

1. Spread the cooled compote evenly over the prebaked cake base.

2. Sprinkle the crumble mixture evenly over the top.

3. Bake for 20 minutes at 180°C.

4. Remove from the pan and let cool.

5. Cut into 10 pieces and serve with a spoonful of Greek yogurt.

Storage advice
Keep refrigerated for up to 2 days.

Nutritional information