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Rhubarb Streusle
… serves 8+

When the rhubarb emerges you can be sure the winter is coming to an end.

Ingredients:

Base
80g (3oz) ground almonds
80g (3oz) plain flour
2 tbs brown sugar
125g (4½oz) butter
1 egg

Filling
1kg (2lb) trimmed rhubarb, chopped
sugar

Topping
100g (3½oz) brown sugar
75g (3oz) plain flour
80g (3oz) cold butter
40g (1½oz) flaked almonds

Method:
To make the base put the ground almonds, flour, brown sugar and butter in the bowl of the food processor. Blend until the mixture resembles breadcrumbs. Add the egg and mix to a soft dough.

Press the dough into a greased 26cm (10”) spring form tin . Bake in a fairly hot oven for 12-15 minutes at 180OC (350OF, gas 4). In an Aga or Nobel bake on the lower shelf of the ROASTING OVEN.

Place the rhubarb in a single layer baking dish, sprinkle a few tablespoons of water and with sugar to taste. Bake in the oven alongside the cake base, until the rhubarb is tender, about 15 minutes, although this does depend on the rhubarb itself.

For the topping put the sugar, flour and butter in the processor and blend. Add the flaked almonds and pulse briefly to cut up the nuts slightly.

To assemble the cake spoon the rhubarb, using a slotted spoon over the cooked base. Scatter over the topping and firm with your hands.

Bake again at the same temperature for about 30 minutes , until golden. Cool slightly before cutting into wedges. Serve with clotted cream.

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