As good an excuse as any to bake a cake…

This recipe for a Rhubarb crumble cake is my favourite I’ve ever posted on then blog!

Bake one for yourself, Mamma, because you definitely deserve an extra slice today.

Bake one for the busy Mum you know up the road who hasn’t had much time for baking lately.

Bake one and invite your friends over for a cup of tea, because they have been there for you when your Mamma couldn’t be.

Bake one for your grandma, or someone else’s grandma. Take it round with some spare time for a chat – maybe they’ve been feeling a bit lonely lately.

Bake one for your friend who wants so badly to be a mum, and might need a bit of distraction on Mother’s Day.

Bake one for the Mum that’s finding motherhood tough and could use a bit of extra support.

Bake one for the Mother who’s baby is with the angel’s.

Rhubarb and Strawberry Crumble Cardamom Cake for Mother’s day

150g (4 ½oz) butter, softened and diced,

Plus extra for buttering

125g (4 ½oz) golden caster sugar

3 large eggs, beaten

2 tsp vanilla extract

2 tsp ground cardamom

170g (4 ½oz) spelt flour, sifted

2 tsp baking powder

2–3 tbsp milk



3tbsp light brown muscovado sugar

400g rhubarb, trimmed and cut into 2.5cm (1in) lengths

300g hulled strawberries, halved


Crumble Topping

40g wholegrain spelt or wheat flower

40g jumbo oats

30g light brown muscovado sugar

40g soft butter

Pinch of sea salt


Butter a 20cm cake tin and line the bottom with baking parchment, pre heat the oven to 190˚C.

Make the crumble toping by mixing all the ingredients together it resembles crumbs and set aside.

Toss the fruit in the sugar and set aside to mingle.

Meanwhile, beat together the butter and sugar until pale a fluffy, then add the eggs a little a time along with the vanilla – add a little flour if the mixture starts to curdle. Mix together the flour, baking powder and salt and gently fold into the cake mixture. Add some of the milk if the mixture needs loosening up a bit.

Transfer to baking tin and pile on the fruit, then sprinkle over the crumble topping.

Bake for 40-50 minutes – or until a skewer comes out clean.


Leave to cool before removing from the tin.


Katie x


Served on our Bohemian Spirit collection – Cake Pedestal, Side Plate, Cup and Saucer.