Strawberry Rhubarb Sheet Cake with Crumble Topping

Ingredients for the cake batter

• 2 ½ cups freshly milled spelt flour or wheat flour
• 8 tbsp butter, softened
• ½ cup cane sugar
• 2 eggs
• ¾ cup milk
• 2 tsp baking powder
• 1 pinch salt

Fruit topping

• 2 cups rhubarb, chopped
• 1 ½ cups strawberries, chopped

Crumble topping

• ¾ cup spelt flour or wheat flour
• 5 tbsp butter
• ¼ cup sugar
• Optional: ⅓ cup rolled oats

Preparation

Preheat the oven to 350°F. Prepare a simple cake batter by creaming the butter and sugar, adding the eggs, then stirring in the milk and dry ingredients.

Spread the batter onto a small greased baking sheet or into a rectangular baking dish. Scatter the chopped rhubarb and strawberries over the top.

Mix the crumble ingredients and sprinkle over the fruit. Bake for 35–40 minutes, until golden.

Freshly rolled oats in the crumble make the topping especially rustic and crisp.