This recipe was featured on ITV's Food Glorious Food in April 2013. I adapted the recipe slightly for the show to make a bigger, taller cake, so have updated this post with the latest version of the recipe (which can also be found in the Food Glorious Food cookbook). I hope you enjoy recreating it in your own kitchen!
Yes, my dear readers. I have gone and taken two of the best desserts in existence, and combined them into one luscious, creamy, buttery, crunchy creation.
I've been wanting to make this dessert since approximately April last year, when I froze the end of the season rhubarb with the express intention of doing just that. You know the stuff - those gorgeous pink stems, such a bright and vibrant fuschia they seem almost unnatural, quite unlike anything that could possibly have sprung up from the dark, dank earth. Sadly those colours don't last - as the season progresses, those stems progressively widen, darken, become stringy and sour. Still delicious, doused in a liberal coating of snowy white sugar, but best quietly hidden beneath a mound of buttery crumble or a blanket of pastry.
I froze the bright pink stuff to use in a dessert that would really allow its colour and natural sweetness to shine. Something pure and white to exaggerate its naturally beautiful qualities. I envisaged swirling it into a simple vanilla cheesecake batter, removing my finished creation from the oven or fridge to reveal a beautiful marriage of pink and cream curled lovingly around each other. Where the idea for the crumble topping came from, I don't know.
Oh wait, I do know. Plain common sense. Why would you NOT put a crumble topping on something?
I literally cannot think of any arguments against it.