There is something about rhubarb that screams spring! I remember being a kid and picking a piece of rhubarb to snack on with some sugar. Or Mom would cook it down with sugar so we could spread it on toast. Yum! I’m drooling just thinking about it!
This recipe is a great way for you to use some of your spring crop of rhubarb. And it comes from my Aunt Paul’s top-secret recipe files! Psst…nobody tell her! It’ll be our secret!
Rhubarb crumble cake
6 cups of rhubarb
1 cup butter
1/3 cup light brown sugar
1/3 cup of chopped hazelnut
2 large eggs
1 1/2 cups of self rising flour
1/2 cup white sugar
1/2 tsp. cinnamon
1) Nutty Crumble topping – sift 1/2 cup flour + 1/3 cup butter cut with a fork & add 1/3 cup white sugar + chopped nuts set aside.
2) Sift remaining flour ( 1 cup) +cinnamon set aside. Cream remaining butter (2/3 cup) with 1/2 cup sugar + add the eggs one at a time. + 2 tbsp. of orange juice + 2 tbsp. of orange rind. Alternate dry and wet ingredients blend well. Fold in rhubarb…gently! Pour mixture into 9 inch spring pan which has been greased. Cover with nutty crumble mix.
Bake at 350 degrees for 60 minutes.