Ingredients

Rhubarb

• 400g (scant 1 lb) rhubarb
• zest of 1 orange
• 2 tablespoons demerera sugar

Topping

• 60g (2 oz) unsalted butter
• 90g (3 oz) plain flour
• 30g (1 oz) demerera sugar
• 60g (2 oz) chopped hazelnuts

The orange zest and hazelnuts aren’t essential but make it even more delicious! As an alternative you could use almonds.

Cake

• 120g (4oz) softened unsalted butter
• 120g (4oz) caster sugar
• 2 large eggs
• 120g (4oz) self-raising flour

Directions

1. Preheat the oven to 190C/gas mark 5.
2. Grease a 9″ (22cm) cake tin.
3. Prepare the rhubarb
   1. Chop the rhubarb into 1/2″ (1cm) cubes and put in a bowl.
   2. Gently stir in the demerara sugar and orange zest.
4. Prepare the topping
   1. Sift the flour into a bowl.
   2. Add the butter, chopped into small cubes and rub in until the mixture looks like chunky breadcrumbs.
   3. Roughly stir in the demerera sugar.
5. Make the cake
   1. Cream the butter and sugar together until light.
   2. Add the eggs, beating well.
   3. Sift the flour into the bowl, folding through quickly.
6. Assemble the cake
   1. Spoon the cake mixture into the tin.
   2. Arrange the rhubarb evenly over the cake mixture.
   3. Spoon the crumble mixture onto the rhubarb.
   4. Sprinkle on the nuts.

Bake for 60 minutes but check after 40.

The orange zest and hazelnuts aren't essential but make it even more delicious