Prep time:
Cooking time: 40 minutes
Total time:
Serves: 8
100g Rhubarb
75g Sugar, to taste
100g Plain Flour
75g Butter
75g Sugar
100g Roughly Crushed Hazelnuts
200g Softened Butter
200g Caster Sugar
3 Eggs
250g Self Raising Flour
½tsp Vanilla Essence
There’s still a nip in the air, so this plain and worthy cake is wearing a nutty crumble cardigan. It’s an ideal reward when you come in from gardening/ walking/shopping, for me anyway - I know rhubarb can stir emotional reactions (or straightforward hatred), but perhaps it’s time to try it just one more time? If you can’t face it even as a thin layer in this cake, substitute raspberries or plums.
- words: Jo Arnell
- pictures: David Merewether
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