Oaty rhubarb and ginger streusel cake
- March 2017
- Serves 8-10
- Hands-on time 40 min, oven time 2 hours, plus cooling
A golden, oaty streusel topping adds chewy flapjack-like texture to this wonderful rhubarb and ginger cake. It’s best served warm with plenty of crème fraîche, yogurt or custard.
- 31.9g (15.9g saturated)
- 51.9g (31.5g sugars)
This cake is great warm. If making ahead, briefly warm slices in the microwave.
Make the cake up to 24 hours in advance; or freeze in slices, wrapped in baking paper, then cling film.
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