Prep time:

Cooking time: 40 minutes

Total time:

Serves: 8


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100g Rhubarb


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75g Sugar, to taste


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100g Plain Flour


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75g Butter


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75g Sugar


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100g Roughly Crushed Hazelnuts


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200g Softened Butter


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200g Caster Sugar


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3 Eggs


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250g Self Raising Flour


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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:
  • pictures: David Merewether

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