Rhubarb Crumble Cake British Country Living

Directions

1. First make the nutty crumble topping. Sift 4 ounce flour into a bowl, and add in 3 ounce butter. Don't rub in the fat but cut it in with a pastry blender or possibly a pair of knives used like scissors. Stir in the muscovado sugar and nuts and set aside.
2. Sift the remaining 6 ounce 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 till pale, creamy and light. Break up the Large eggs with a fork and add in them to the butter mix a little at a time, alternating with spoonfuls of the flour and cinnamon and add in 2 Tbsp. of orange juice.
3. Spoon the cake mix proportionately over the base of a 9-inch spring-clip tin which has been greased, lined and greased again. Scatter the rhubarb and orange mix proportionately over the top then cover the fruit with the nutty crumble mix. Bake at 350 F (180 C) gas mark 4 for about 1 1/4 hrs.
4. Leave in a hot draught-free place to cold down slowly after baking and wait till the crumble-cake is completely cool before taking it out of the tin. Wait till the next day before eating.