Pistachio Crumble cake with Strawberries and Rhubarb

About my escapades with Rhubarb I have already talked to you about Here and also Here.. 

I had found it pretty much everywhere around the world but in Greece.. Well that is not exactly true. I found it once in Myconos and once more as a plant in a nursery.. 

But never in a grocery store in Athens till this year where I got news that they bring some in a wonderful shop in Pagrati.. 

So I dashed there and got some.. Well, ofcourse apart from me others had dashed as well so I was on;y able to get something like under a kilo.. 

I really wanted to make a crumble... as an homage to the first time I ever found it in Brussels so many years ago.. 

So I found a recipe by Dianna Henry, changed it a bit and here it is... 

Mind you.. Rhubarb it tart.. so the cake is not really sweet.. If you like your cakes sweet to eat it then add more sugar... Be warned... 


Diffuculty: 2 of 3
Duration:40 mins prep and 70 mins baking


For the fruit:

600g Rhubarb cut in 2 cm pieces

150g or hulled strawberries cut in half if big

5 tblsp caster sugar



For the cake:

125g butter (room temp)

125g caster sugar

200g eggs lightly beaten

2 tsp vanilla extract

125g all purpose flour

1 tsp. baking powder

2-3 tblsp. milk


For the Crumble

170g all purpose flour

100g cold butter

100g brown sugar

100g pistachio nuts 



For the fruit

Mix the fruit with the sugar in a bowl and let them till you need them


For the crumble

Cut the butter in the flour and then zap the sugar with the pistachio nuts in the food processor. Do not want to turn them into dust.

Mix the sugar and nuts with the flour and keep aside till needed


For the cake

Preheat the oven at 170C and prepare a 25cm diameter pan with removable base. Butter and line with parchment paper.

Cream the butter with suger till fluffy.

Add eggs and beat a little at a time.

Add the four passed through a sieve with the baking powder

Mix it in with a spatula. 

Add the milk till your get an almost pourable batter.

Empty the mixture in the pan. Level it with the spatula. 

Drop the fruit on top.

Add the crumble. Bake for 70 minutes, let cool, remove from pan, serve with icing sugar and maybe even some custard as Robert suggested as he was having this cake when he was a kid at school.. 

Happy times! 



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