Rhubarb buckle

• plain flour↗50g g
• golden caster sugar↗50g g
• ground ginger↗½ tsp ½ tsp
• unsalted butter↗50g g

  chilled

• rolled oat↗25g g
• thin, forced rhubarb225g g

  trimmed, rinsed and cut into 2.5cm/1in-long pieces

• golden caster sugar↗50g g
• orange↗zest 1 zest 1
• unsalted butter↗100g g

  room temperature, plus extra for greasing

• golden caster sugar↗200g g
• orange↗zest 1 zest 1
• large eggs↗2
• plain flour↗200g g
• baking powder↗2 tsp tsp
• vanilla bean paste↗1 tsp tsp
• soured cream↗125ml

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Grease a deep 20cm round cake tin and line the base with baking parchment.

2. 2

   To make the crumble topping, put the flour, sugar and ginger in a bowl and mix together. Add the butter and rub together until the mixture resembles breadcrumbs. Stir in the oats and, using your hands, bring the mixture together into a dough, wrap in cling film and chill until needed.

3. 3

   Put the rhubarb pieces in a bowl with the sugar and orange zest, and mix together. Set aside while you make the cake batter.

4. 4

   Put the butter, sugar and orange zest in a large bowl and, using an electric whisk, beat together until light and fluffy, about 5 mins. Add the eggs, one at a time, beating together until combined before adding the next.

5. 5

   In a separate bowl, mix the flour, baking powder, vanilla paste and a pinch of salt together and, in two additions, fold into the butter mixture, alternating with the soured cream. Tip into your cake tin and level out with a spatula. Top with the rhubarb mixture and finish by breaking the chilled crumble into irregular-sized pieces and scattering over the rhubarb. Bake in the oven for about 1 hr 10 mins or until the crumble is golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 1 hr – if it is colouring too quickly, cover lightly with foil for the final 10 mins.

6. 6

   Allow to cool in the tin for 10 mins before carefully transferring onto a wire rack to cool completely. Will keep in an airtight container for up to 3 days, but the crumble will lose some of its texture after the first day.