These crumbly cake bars are the perfect sweet treat to pack away on a picnic. The combination of tart gooseberry, zesty citrus and a delicious crumbly texture make for a super sweet snack.
Preheat the oven to gas 3, 170°C, fan 150°C and line a 30cm x 20cm (12in x 8in) tin with nonstick baking paper. Heat the gooseberries gently in a small saucepan until they start to soften slightly and the liquid reduces, then allow to cool.
In a bowl, mix the crumble ingredients together with your fingers until it resembles breadcrumbs, then set aside.
In a large bowl, mix together the butter and sugar until light and fluffy, then gradually add the egg. Add the flour and milk, then gently fold in the gooseberries.
Spoon the mixture into the prepared tin and smooth the top. Scatter over the crumble mixture, then push down gently to compact.
Bake for 45-50 minutes or until golden and risen (cover with foil if the top colours too quickly). The high fruit content makes the cake slightly more damp than usual, but a skewer should still come out clean when it is inserted into the middle. Leave to cool in the tin for 5 minutes, then turn out to cool completely. Cut into 12 pieces to serve.
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