Rhubarb Crumble-Cake

* Exported from MasterCook *

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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