-
1
First make the nutty crumble topping.
-
2
Sift 4 oz flour into a bowl, and add 3 oz butter.
-
3
Do not rub in the fat but cut it in with a pastry blender or a pair of knives used like scissors.
-
4
Stir in the muscovado sugar and nuts and set aside.
-
5
Sift the remaining 6 oz flour and the cinnamon into a separate bowl and reserve.
-
6
Slice the rhubarb into 1-inch chunks and finely grate the zest of the orange over it.
-
7
Cream the remaining 1/4 lb butter with the caster sugar until pale, creamy and light.
-
8
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.
-
9
Spoon the cake mixture evenly over the base of a 9-inch spring-clip tin that has been greased, lined and greased again.
-
10
Scatter the rhubarb and orange mixture evenly over the top then cover the fruit with the nutty crumble mixture.
-
11
Bake at 350F (180C) (180 C) gas mark 4 for about 1 1/4 hours.
-
12
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.
-
13
Wait until the next day before eating.
-
14
ias
