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Recipe Name: Rhubarb Crumble Cake - British Country Living Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 10

14 Ounce(s) Rhubarb, trimmed weight
10 Ounce(s) Self-raising flour
7 Ounce(s) Butter
4 Ounce(s) Caster sugar
3 Ounce(s) Pale muscovado sugar
1 Orange
1 1/2 Ounce(s) Chopped hazelnut kernels
1/2 Teaspoon(s) Ground cinnamon
2 Eggs

First make the nutty crumble topping. Sift 4 oz flour into a bowl,
andadd 3 oz butter. Do not rub in the fat but cut it in with a
pastryblender or a pair of knives used like scissors. Stir in the
muscovadosugar and nuts and 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 zestof the orange over it. Cream
the remaining 1/4 lb butter with thecaster sugar until pale, creamy and
light. Break up the eggs with afork and add them to the butter mixture
a little at a time, alternatingwith spoonfuls of the flour and cinnamon
and add 2 tablespoons of orangejuice.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 1/4hours.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 ofthe tin. Wait until the next
day before eating.Source: Philippa Davenport in "Country Living"
(British), June 1988.Typed for you by Karen MintziasPosted to MC-Recipe
Digest V1 #616 by on May 18,

Nutrition (calculated from recipe ingredients)
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

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