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:
  • pictures: David Merewether

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Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

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