Blueberry, Rhubarb and Banana Crumble Cake

Makes 1 cake | Serves 10 slices


Banana Bread Mix
Banana Bread Buckwheat and Hemp Seed Mix

Just add…
2 eggs 60g, lightly whisked
150 ml milk of choice
175g melted butter, OR 125g (140ml) olive oil 150g banana, mashed
150g rhubarb compote (or stewed)

For the crumble...
40g butter melted, OR 30g (33ml) olive oil

1 punnet of blueberries or half a cup of frozen berries


1. Preheat the oven to 180°C on bake setting.

2. Spray (and line if you wish) a 25cm round springform cake tin or flan tin.

3. Combine dry mix and additional ingredients in a medium bowl.

4. Fold to combine, then pour batter into your lined tin.

5. Top the cake with blueberries.

6. Mix the extra fat through the crumble mix and sprinkle evenly across the cake.

7. Bake for 30-40 mins or until a knife comes out of the centre cleanly.

Allow to cool for 5 mins in the tin. This cake slices and eats better after being allowed to cool for 15-30 mins.

Nutritional Benefits

With high levels of protein, omega oils 3, 6 and 9 and other minerals, a slice of this cake serves as a filling and nutritious option for a morning snack, lunchboxes or afternoon tea.