Feijoa & Rhubarb  Crumble Cake

This cake is for all you feijoa lovers out there. Feijoa and rhubarb are best mates, and here they're sandwiched together in a glorious cake with a crumbly topping. Don't forget to serve it with lashings of whipped Anchor Fresh Cream. 

60 mins serves 8



150 grams plain flour 

2 teaspoons baking powder 

1/2 teaspoon mixed spice

50 grams sugar

1 free-range egg 

60mL Anchor Fresh Cream 

1 teaspoon vanilla essence 

90 grams Anchor Butter, melted

75 grams rhubarb, roughly chopped

75 grams feijoa pulp, roughly chopped

Crumble topping

50 grams plain flour 

1 teaspoon ground cinnamon 

2 tablespoons soft brown sugar

1 tablespoon sugar

40 grams cold Anchor Butter, cubed 

20cm springform cake tin, greased and lined 




  1. Preheat the oven to 180°C bake
  2. In a large bowl, sift the flour, baking powder and mixed spice, then add the sugar and stir until fully combined.
  3. In a separate bowl, whisk together the egg, Anchor Fresh Cream, vanilla essence and melted Anchor Butter.
  4. Add the wet ingredients to the dry and fold together until well combined.
  5. Pour the mixture into the prepared cake tin and spread out evenly. 
  6. Scatter the feijoa and rhubarb over the top of the cake mixture and press in gently.


  1. Place all the ingredients in a small bowl and rub the butter in until the mixture resembles wet sand.
  2. Sprinkle the crumble topping evenly over the fruit, then bake the cake for 35-40 minutes until golden and a skewer inserted in the centre comes out clean.