Deblyn Posted April 3, 2003 Share Posted April 3, 2003 I haven't tried this precise recipe, but have made something similar. 400g rhubarb stalks 3 tablespoons soft brown sugar 2 tablespoons orange juice 170g softened butter 150g ground almonds 170g caster sugar 170g self-raising flour 1 teaspoon ground cinnamon 1/2 teaspoon mixed spice 2 eggs For crumble topping: 100g plain flour 75g soft brown sugar 75g butter, diced 1 teaspoon cinnamon powder pinch of salt heat oven to 180C. Chop rhubard and place in oven dish with sugar and orange juice, cook until soft.Lightly butter a c9 inch cake tin. Place butter, ground almonds, sugar, flour, cinnamon, mixed soice and eggs in a food processor, mix until thick and creamy. Place in tin, drain off rhubarb juice and place rhubarb on top of cake mixture. make crumble topping by rubbing butter into flour sugar and cinnamon and salt until it resembles fine breadcrumbs, and sprinkle on top of rhubarb. Bake for about one hour, covering top if browning too quickly. Serve warm with cream as a pudding, or cold as a cake. Quote Link to comment
mrszouave Posted April 3, 2003 Share Posted April 3, 2003 Now THAT sounds deeeeeeelicious......only problem.....i haven't the vaguest idea about the measurements. (are you surprised? ) Quote Link to comment
Dee Posted April 4, 2003 Share Posted April 4, 2003 Now this sounds really good. It on my lists of things to make. I have to tell you ladies with all your good recipes Mr. Reci is starting to pack a few pounds! Quote Link to comment
Goose Liver Posted April 4, 2003 Share Posted April 4, 2003 Hey Lowlie nice to see someone who uses the same measurements as us... Quote Link to comment
Deblyn Posted April 4, 2003 Author Share Posted April 4, 2003 My cooking is a good mix of imperial, and metric measurements, with a liberal dose of cup measures for american recipes! I knit in metric, sew in feet and inches. I don't weigh myself, so don't need to worry about that one!! Quote Link to comment
mrszouave Posted April 4, 2003 Share Posted April 4, 2003 Smart move Lowie... .....Okay then.....now will either you or Brigie translate the measurements for me.... I beeeeee dummmmmmmmb. Quote Link to comment
Deblyn Posted April 4, 2003 Author Share Posted April 4, 2003 Imperial would be: 1 pound rhubarb 6 ounces butter 5 ounces ground almonds/sugar/flour Crumble top: 4 ounces plain flour 3 ounces butter/soft brown sugar Should be OK with these. Quote Link to comment
mrszouave Posted April 4, 2003 Share Posted April 4, 2003 THanks sooo much....sorry to be a pain! ) xox me Quote Link to comment
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