Categories: Cakes, Fruits 
      Yield: 10 servings 
  
     14 oz Rhubarb, trimmed weight             1    Orange 
     10 oz Self-raising flour              1 1/2 oz Chopped hazelnut kernels 
      7 oz Butter                            1/2 ts Ground cinnamon 
      4 oz Caster sugar                        2 lg Eggs 
      3 oz Pale muscovado sugar            
  
  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