YQ Wheat flour, rhubarb & yoghurt cake with oat & hazelnut crumble

Method

1. Start by mixing the rhubarb with 40g sugar and set aside to macerate
2. Make the crumble by mixing together the dry ingredients from the flour to the salt. Rub in the butter with fingertips or a freestanding mixer fitted with a paddle until crumble consistency. Mix in the nuts and store in the fridge.
3. Grease the sides and bottom of a 20cm loose-bottomed cake tin with butter and line the base with parchment paper. Preheat the oven to 180oC. With a spoon or a freestanding mixer fitted with a paddle, cream the remaining 140g sugar with the butter and yoghurt. If there are a few lumps that is fine. Combine the flour, baking powder and salt. Alternately add the flour and eggs to the creamed mixture until just combined. Fold in the rhubarb and its juices.
4. Transfer to the prepared tin, sprinkle over the crumble and lightly pat it into the mix a little. Bake for about 30-40 minutes until the top is golden brown and a skewer inserted in the centre comes out just clean. Leave to cool for about 10 minutes then demould and serve warm with custard, cream, yoghurt, crème, fraiche, ice cream…!