INGREDIENTS

INSTRUCTIONS

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.
Source: Philippa Davenport in "Country Living" (British), June 1988.
Typed for you by Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 150
Total Fat: 17.1g
Cholesterol: 79.9mg
Sodium: 16.5mg
Potassium: 36.3mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: 1.5g