Rhubarb Crumble Cake

14 oz trimmed rhubarb
7 oz butter
10 oz SR flour
3oz pale muscavado sugar
4 oz caster sugar
1½ oz chopped hazelnuts
1 orange
2 large eggs
½teaspoon ground cinnamon

For the nutty crumble topping:- Sift 4 oz flour into a bowl- add 3 oz butter, rub in roughly, stir in muscovado and nuts, set aside.

Cake mixture:- Slice rhubarb into 1-inch chunks and finely grate the rind of orange over it.
Put remaining 4oz butter, softened but not runny, caster sugar, remaining flour, spice, eggs and two tablespoons orange juice into a bowl and beat together.
Spoon cake mixture into a greased and lined 8-9 inch loose bottomed or spring clip cake pan. Scatter over rhubarb and orange, then cover the fruit with the crumble mixture.
Bake at 180°C, Gas Mark 4 for about one and a quarter hours. Cool slowly – don’t remove from tin until completely cold - try to wait until the next day before eating.

You can make this with frozen rhubarb.