Rhubarb and strawberry crumble cake from Sweet (page 148) by Yotam Ottolenghi and Helen Goh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cornflour for tapioca flour.

  • Anea25 on May 31, 2023

    very nice cake reduce the sugar to 150 and didn't do the crumble to make a lighter version.

  • DePollepel on June 19, 2021

    delicious summer cake. serve with whipped cream or ice cream

  • lueder516 on May 23, 2020

    My Sweet book says to bake at 400 F for 70 minutes, which I should have know was too hot for cake. Came out burnt and and left an aftertaste. Wish I would have read these comments before baking and at least reduced the temp to 375 F. I think there are better crumble recipes than this one, probably won't make it again. And apparently 21 recipes have errors in my version. I tried to get the publisher to send a new copy but the email was returned as undeliverable.

  • eliza on July 22, 2018

    I also reduced the sugar in this cake by about 20% in both the batter and the topping, and covered it with foil for the last 10 minutes or so of baking. I found it to be a nice cake, but not my favourite recipe from this book so far. I also have other rhubarb recipes that I prefer so I probably won't make this one again. Made half recipe and baked about 40-45 minutes at 375 F.

  • Astrid5555 on June 03, 2018

    Delicious! Based on my previous experience with this book I reduced the sugar in the crumble and in the cake component by 20g each and the cake was still a little sweet for me. Also, I used only half the crumble mixture, which I found plenty enough and froze the rest. Thanks to Jane’s and TrishaCP’s notes I started checking the cake in 5 minute intervals after 40 minutes and covered it with foil. Because of my dark springform pan, it was done already after 60 minutes.

  • TrishaCP on May 14, 2018

    Thank you so much Jane for the note. I used the measurements from my UK edition but the 375 degree oven temp that you mentioned, and had great success with this cake. (Though judging from Jane's picture, my cake didn't rise quite as much as hers.) I needed the full 70 minutes of baking time, but checked at least every ten minutes after the first half hour. I covered my cake with foil (loosely) at 40 minutes.

  • Jane on April 24, 2018

    Not a great success due to oven conversion issues. I knew baking a cake at 390F for 70 minutes was too long but such is my faith in Ottolenghi I went along. I should have listened to my inner baker. The bottom and outside of the cake was black. The issue was the conversion of 200C in the UK edition I own to 390F for my US oven. I've now found out the US edition has the temp as 375 which would have been a lot better. I will make it again as I liked the combination of cake, fruit and crumble. But a lower temp and checking more often will result in a much better cake.

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