Rhubarb crumble-cake

 
                            RHUBARB CRUMBLE-CAKE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes                            Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   14       oz           Rhubarb, trimmed weight
   10       oz           Self-raising flour
    7       oz           Butter
    4       oz           Caster sugar
    3       oz           Pale muscovado sugar
    1                    Orange
    1 1/2   oz           Chopped hazelnut kernels
      1/2   ts           Ground cinnamon
    2       lg           Eggs
 
   First make the nutty crumble topping.  Sift 4 oz flour
   into a bowl, and add 3 oz butter.  Do not rub in the
   fat but cut it in with a pastry blender or a pair of
   knives used like scissors.  Stir in the muscovado
   sugar and nuts and set aside.
   
   Sift the remaining 6 oz flour and the cinnamon into a
   separate bowl and reserve.  Slice the rhubarb into
   1-inch chunks and finely grate the zest of the orange
   over it.  Cream the remaining 1/4 lb butter with the
   caster sugar until pale, creamy and light.  Break up
   the eggs with a fork and add them to the butter
   mixture a little at a time, alternating with spoonfuls
   of the flour and cinnamon and add 2 tablespoons of
   orange juice.
   
   Spoon the cake mixture evenly over the base of a
   9-inch spring-clip tin that has been greased, lined
   and greased again.  Scatter the rhubarb and orange
   mixture evenly over the top then cover the fruit with
   the nutty crumble mixture.  Bake at 350 F (180 C) gas
   mark 4 for about 1 1/4 hours.
   
   Leave in a warm draught-free place to cool down slowly
   after baking and wait until the crumble-cake is
   completely cold before taking it out of the tin.  Wait
   until the next day before eating.
   
   Source: Philippa Davenport in "Country Living"
   (British), June 1988. Typed for you by Karen Mintzias
  
 
 
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