A rhubarb crumble-cake is a cake recipe that features a crumb topping made with flour, sugar, butter, and spices. The cake is usually flavored with cinnamon, ginger, and nutmeg.
First make the nutty crumble topping.
Sift 4 oz flour into a bowl, and add3 oz butter.
Do not rub in the fat but cut it in with a pastry blender ora pair of knives used like scissors.
Stir in the muscovado sugar and nutsand set aside.
Sift the remaining 6 oz flour and the cinnamon into a separate bowl andreserve.
Slice the rhubarb into 1-inch chunks and finely grate the zest ofthe orange over it.
Cream the remaining 1/4 lb butter with the castersugar until pale, creamy and light.
Break up the eggs with a fork and addthem to the butter mixture a little at a time, alternating with spoonfulsof 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 tinthat has been greased, lined and greased again.
Scatter the rhubarb andorange mixture evenly over the top then cover the fruit with the nuttycrumble 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 andwait until the crumble-cake is completely cold before taking it out of thetin.
Wait until the next day before eating.
Source: Philippa Davenport in Country Living (British), June 1988.
Typedfor you by Karen Mintzias .
Ingredients
Directions
First make the nutty crumble topping.
Sift 4 oz flour into a bowl, and add3 oz butter.
Do not rub in the fat but cut it in with a pastry blender ora pair of knives used like scissors.
Stir in the muscovado sugar and nutsand set aside.
Sift the remaining 6 oz flour and the cinnamon into a separate bowl andreserve.
Slice the rhubarb into 1-inch chunks and finely grate the zest ofthe orange over it.
Cream the remaining 1/4 lb butter with the castersugar until pale, creamy and light.
Break up the eggs with a fork and addthem to the butter mixture a little at a time, alternating with spoonfulsof 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 tinthat has been greased, lined and greased again.
Scatter the rhubarb andorange mixture evenly over the top then cover the fruit with the nuttycrumble 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 andwait until the crumble-cake is completely cold before taking it out of thetin.
Wait until the next day before eating.
Source: Philippa Davenport in Country Living (British), June 1988.
Typedfor you by Karen Mintzias .
