Title: Rhubarb and Macadamia Crumb Cakes
Categories: Cake Dessert Nut
Yield: 4 Servings
| 1 | c | Brown sugar |
| 125 | g | Butter, melted and cooled |
| 2 | | Egg beaten |
| 1 | ts | Vanilla essence |
| 250 | ml | Sour cream |
| | | Finely grated rind of 1 |
| | | Orange |
| 1 | bn | Rhubarb, chopped (about |
| 350 | | G) |
| 155 | g | Self-raising flour |
| 125 | g | Wholemeal flour |
| 1 | ts | Bicarbonate of soda |
| | | Topping: |
| 50 | g | Butter, melted and cooled |
| 100 | g | Unsalted macadamias, roughly |
| | | Chopped |
| 2 | tb | Golden syrup, warmed |
| 1/2 | c | Rolled oats |
| 1/2 | c | Shredded coconut |
For the topping, combine ingredients and mix well. Set aside. Combine
sugar, butter, eggs, vanilla, sour cream and orange rind and beat well.
Fold in rhubarb. Sift flours and soda together and fold into sour-cream
mixture. Spoon into buttered individual brioche tins or muffin pans.
Sprinkle with the topping mixture and bake at 180C for 20-25 minutes, or
until cooked when tested with a skewer. Stand in tins for 5-10 minutes
before turning out on a wire rack to cool. Serve warm for breakfast or with
coffee, with a large spoonful of mascarpone, if desired. From: Sherree
Johansson Date: 07-19-96 (11:57) The Computer Workshop (70)
Home Cooki