Mabel says its best to prepare the topping first and then the actual cake mixture. Once baked it's likes to be to be kept in a cool place and eaten within four days. Gary's assistant really likes this cake because it' 'so moist' and 'blends sweet and sharpness.' Mr Stanford still thinks rhubarb is best in chutney.

Ingredients

Method

  1. Preheat oven to gas mark 5 (375F or 190C)
  2. Line an 8 inch round cake tin with baking parchment
  3. Slice the rhubarb into one inch pieces and sprinkle over the granulated or demerara sugar. Put to one side
  4. Make the topping by rubbing together the butter and flour till it's nice and crumberly
  5. Stir in the sugar,the grated orange rind and the ground almonds if you like them. Put the mixture aside- only don't forget where.
  6. Make the cake mixture by creaming the butter and sugar until it's light and fluffy
  7. Beat in the eggs, a little at a time, to the cake mixture.
  8. Using a tablespoon gently fold in the flour then carefully fold in the orange juice.
  9. Put the cake mixture into the tin
  10. Add the Rhubarb and sprinkle over the topping
  11. Place in the centre of your oven and bake for about 40-45 minutes until the topping is golden brown.

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