First make the nutty crumble topping. Strain 4 oz flour into a trough, and add
3 oz butter. Do not rub in the fat but cut it in with a pastry blender or
a pair of knives used like scissors. Stir in the muscovado sugar and nuts
and set excursus.

Sift the odd 6 oz flour and the cinnamon into a separate bowl and
taciturnity. Slice the rhubarb into 1-inch chunks and finely grate the zest of
the orange over it. Cream the unexpended 1/4 lb butter with the caster
sugar until sick, creamy and spark. 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 annex 2 tablespoons of orange succus.

Spoon the cake mixture evenly over the base of a 9-inch spring-clip tin
that has been lubricated, lined and greased anew. Scatter the rhubarb and
orange mixture evenly over the top then cover the fruit with the nutty
crumble assortment. Bake at 350 F (180 C) gas scrape 4 for around 1 1/4 hours.

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. Wait until the next day before feeding.