Oaty Rhubarb and Ginger Streusel Cake – Mornflake - Mighty Oats
Featured in delicious. Magazine, recipe created by deputy food editor Lottie Covell.
Ingredients
- 600g rhubarb, cut into 3cm chunks
- 3 tbsp demerara sugar
- 1 tsp ground ginger
- ½ lemon, juiced
- 50g unsalted butter
- 60g self-raising flour
- 100g Mornflake Jumbo Scottish Oats
- 60g demerara sugar
- 200g unsalted butter, softened
- 200g caster sugar
- 4 medium free-range eggs, beaten
- 100g ground almonds
- 100g self-raising flour
- 2 tsp ground ginger
- Pinch salt
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