To be honest, I’m not familiar with streusel. I saw the recipe for rhubarb and apple streusel and I was curious. Hubby is not a fan of rhubarb so I substituted it for fresh raspberries instead.
I’m glad I tried it because it was well accepted by the family. I like the spongey cake at the base, tangy taste of the fruit, then the sweet streusel topping.
Definitely will be making this one again.
- 100g softened butter
- 110g caster sugar
- 1 egg yolk
- 100g plain flour, sifted
- 35g self raising flour, sifted
- 1 tbs custard powder
- 1 punnet fresh raspberries (125g)
- 2 large granny smith apples, peeled and sliced thinly
- 2 tbs honey
- 1 1/2 tsp orange zest
- 75g plain flour
- 35g self raising flour
- 75g brown sugar
- 1/2 tsp cinnamon
- 80g chopped butter
- Make the streusel: Using a food processor, blend the flours, sugar and cinnamon until combined. Add the butter and process again until ingredients come together. Wrap in cling film and freeze.
- Preheat the oven to 180degC (160degC fanforced)
- Line a lamington pan (20cm x 30cm) with baking paper
- Beat the butter, sugar and egg yolk in a bowl until light and fluffy
- Stir in the flours and custard powder. Press the mixture over the base of the pan.
- Bake the base for about 20 mins. Cool for 15 mins.
- Meanwhile, in a saucepan cook the apple, honey and orange zest, stirring occasionally until the apples are tender. Turn off the heat then add the raspberries. Cool for 15 mins.
- Spread the apple and raspberry mixture over the base then coarsely grate the streusel over the fruit.
- Bake for about 15 mins.