- 1 tsp butter
- 2 small sugar pears, peeled and chopped into 3/4" cubes
- 1 tbsp granulated sugar
- 2 cups chopped fresh rhubarb
- Crumble topping
- ¼ cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter
- ¼ cup slivered almonds
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 free-range organic eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ cup 2% milk
1. Preheat the oven to 350ºF. Line a 10" square cake pan with parchment paper, running the paper up and over the sides of the pan.
2. For the fruit layer, heat the butter in a skillet over medium heat. Add the pears and sugar and cook, stirring occasionally, until pears are gently softened, about 3 minutes.
3. Add the rhubarb and cook for 2 minutes more. Allow to drain in a colander until cool.
4. For the crumble topping, pinch together the flour, sugar and butter with your fingertips into pea-sized crumbs. Stir in the almonds. Set aside.
5. To make the cake, place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition.
6. Stir together the flour and baking powder and stir into the batter alternately with the milk. Smooth the batter into the prepared cake pan.
7. Spoon the cooled fruit onto the batter and scatter the crumble overtop.
8. Bake for 50 to 55 minutes or until cake is set in the centre and the edges are just beginning to brown.
9. Serve warm with vanilla custard or softly whipped cream.
Makes 9 squares.