| 1 | First make the nutty crumble topping. |
| 2 | Sift 4 oz flour into a bowl, and add 3 oz butter. |
| 3 | Do not rub in the fat but cut it in with a pastry blender or a pair of knives used like scissors. |
| 4 | Stir in the muscovado sugar and nuts and set aside. |
| 5 | sift the remaining 6 oz flour and the cinnamon into a separate bowl and reserve. |
| 6 | Slice the rhubarb into 1-inch chunks and finely grate the zest of the orange over it. |
| 7 | Cream the remaining ?lb butter with the caster sugar until pale, creamy and light. |
| 8 | Break up the eggs with a fork and add them to the butter mixture a little at a time, alternating with spoonfuls of the flour and cinnamon and add 2 tablespoons of orange juice. |
| 9 | spoon the cake mixture evenly over the base of a 9-inch spring-clip tin that has been greased, lined and greased again. |
| 10 | Scatter the rhubarb and orange mixture evenly over the top then cover the fruit with the nutty crumble mixture. |
| 11 | Bake at 350°F (180 c) gas mark 4 for about 1 ?hours. |
| 12 | leave in a warm draught-free place to cool down slowly after baking and wait until the crumble-cake is completely cold before taking it out of the tin. |
| 13 | Wait until the next day before eating. |
