Rhubarb Crumble-Cake
Recipe
- Title:
- Rhubarb Crumble-Cake
- Categories:
- Cakes, Fruits
- Yield:
- 10 servings
Ingredients
- 14 oz Rhubarb, trimmed weight
- 1
- Orange
- 10 oz Self-raising flour
- 1 1/2 oz Chopped hazelnut kernels
- 7 oz Butter
- 1/2 ts Ground cinnamon
- 4 oz Caster sugar
- 2 lg Eggs
- 3 oz Pale muscovado sugar
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- Source: Philippa Davenport in "Country Living" (British), June 1988.
- Typed for you by Karen Mintzias
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