Are you also craving a delicious cake right now? We have a great recipe for you: strawberry and rhubarb crumble!
Preheat the oven to 180°C (fan oven). Line the baking tray with baking paper. Beat the butter and sugar with a mixer until the sugar has dissolved, then add the eggs one at a time and beat well. Combine the flour, baking powder and salt before adding the lemon zest and mixing well. Spread the batter evenly on the baking tray.
Melt the butter in a saucepan (alternatively, you can also put it in the microwave for 20 seconds). Mix with flour, almonds, salt and sugar in a bowl and then knead into crumbles with your hands.
Wash the rhubarb, cut off the ends and peel with a potato peeler (please take care and remember to use a splash guard!! Rhubarb stains everything!!). Wash and halve the strawberries, then spread the fruit loosely over the pastry. If you don't like rhubarb, feel free to just use strawberries. Cover evenly with the crumble and bake in the oven for about 35-40 minutes (until golden brown).
One baking tray makes about 15 servings.