• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Rhubarb Crumble-Cake

  • Recipe Submitted by on

Category: Fruit, Cakes

 Ingredients List

  • 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.

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