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Apple & Rhubarb Crumble Cake


A new teatime favourite for us! This rustic, seasonal fruit crumble cake has a fruity and crumbly topping that is packed with sweet flavour. Using award winning Apple & Rhubarb Juice from Yorkshire Wolds Apple Juice, and made with the best rhubarb in the world from the legendary 'Yorkshire Rhubarb Triangle', it really is a taste of Yorkshire.


For the cake

175g self-raising flour

175g caster sugar

3 medium free range eggs

60ml milk

60ml Yorkshire Rapeseed Oil

60ml Yorkshire Wolds Apple & Rhubarb Juice

150g British apples, we used 2 small Braeburns - peeled, cored and chopped and then weighed

50g rhubarb, cut into chunks

For the crumble topping:

60ml Yorkshire Rapeseed Oil

50g porridge oats

85g plain flour

75g caster sugar

50g golden syrup

Icing sugar, for dusting



Preheat your oven to 160C / 140C fan / Gas Mark 3.

Combine all the cake ingredients in a mixing bowl and beat together until a smooth batter is formed. Grease and line a 20cm circular cake tin and pour in the batter.

Place the prepared fruit across the cake mixture ensuring it does not sink.

Make the crumble topping by mixing all the ingredients together and then gently place on top of the fruit.

Pop in the oven and bake for 1 hour 15 minutes. Check how your cake is baking after 1 hour, and if starting to brown on top, cover with foil for the remaining cooking time. Test the cake with a skewer and if it doesn't come out generally clean of cake mixture pop back in the oven for a further 5 minutes at a time. Our cake cooked for a total of 1 hour 15 minutes, but this can alter depending on your dish and oven temperature.

Remove the cake from the oven and leave to cool in the tin. When ready to serve, dust with a generous layer of icing sugar and enjoy a slice (or two!)