Now that spring is here, it’s time to introduce bright, fresh and spring forward flavours. My first rhubarb bake of the season is a rhubarb, raspberry and apple compote crumble cake. The rhubarb’s tartness complements the sweet raspberries and apples. Then there’s the crumble topping.

I like using Rogers Foods 100% Canadian Grown Porridge Oats and Healthy Grains for my crumble as they are a rich source of both soluble and insoluble fibre, with no added salt and sugar. This irresistible buttery, cinnamon spiced coconut crumble topping adds the perfect flavour and texture balance to the tender cake and fruity compote. My oat crumble takes the cake!