Raspberry and rhubarb cake

Crust:

Combine the flour, sugar and baking powder. Add the diced butter.

Mix together the egg and cream, add to the dry ingredients, adding more cream if necessary, until the dough is soft and sticky.

Sprinkle flour over your hands and evenly spread the dough in a 8 X 12 slightly buttered rectangular pan.

Fruit filling:

Combine the fruits, sugar and flour.

Mix together the egg and the melted butter. Gently fold into the fruit mixture.

Spread evenly over the dough.

Butter topping:

Combine the flour, sugar and baking powder. Add the butter.

Add the cream and mix until the mixture becomes crumbly.

Spread over the fruits.

Cook in a preheated oven at 160°C for 45 to 50 minutes or until the topping is golden.

Cut into large squares.

Yield: 8 servings.

Ingredients

375 ml of all-purpose flour

10 ml of baking powder

60 ml of sugar

60 ml of butter

1 beaten egg

125 ml of table cream

750 ml of fresh rhubarb, chopped

250 ml of raspberries, fresh

250 ml of sugar

60 ml of all-purpose flour

1 beaten egg

30 ml of butter, melted

250 ml of all-purpose flour

180 ml of sugar

2.5 ml of baking powder

60 ml of butter

30 ml of table cream