Recipe - Rhubarb Crumble-Cake

14 ounce Rhubarb, trimmed weight
10 ounce Selfraising flour
7 ounce Butter
4 ounce Caster sugar
3 ounce Pale muscovado sugar
1 Orange
1 One half ounce Chopped hazelnut kernels
One half teaspoon Ground cinnamon
2 lg Eggs

First make the nutty crumble topping. Sift 4 ounce flour into a bowl, and add
3 ounce 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 ounce flour and the cinnamon into a separate bowl and
reserve. Slice the rhubarb into 1inch chunks and finely grate the zest of
the orange over it. Cream the remaining One fourth pound 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 9inch springclip 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 One fourth hours.

Leave in a warm draughtfree place to cool down slowly after baking and
wait until the crumblecake 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini