Lisa's Southern Kitchen

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Ingredients:

Cake:

• 2 cups Self Rising Flour

• 2/4 cup Granulated Sugar

• 1/4 cup Milk

• 1/2 cup Unsalted Butter, softened

• 3 Eggs, slightly beaten

Fruit Filling;

• 4 Stalks of Rhubarb

• 1/4 cup Granulated Sugar

• 1/4 cup Turbinado Sugar

• 1 Fresh Orange Zest from Orange

Crumble Topping:

• 1 cup Self Rising Flour

• 1/2 cup Turbinado Sugar

• 1 tsp. Salt

• 1/4 cup Sliced Almonds

• 1/4 cup Ground Almonds

• 1 Stick Unsalted Butter, cut into cubes

Instructions:

1. Preheat oven to 350 degrees and line a springform pan with parchment paper.
2. Make the cake, in a bowl of stand up mixer add in flour, sugar and butter, eggs, beat well until combined. Pour the batter into bottom of springform pan.
3. Make the fruit filling, in a bowl add in both sugars and orange zest, rhubarb, stir well until coated. Let set for 30 minutes and then spread out evenly over the cake.
4. Make the crumble topping, in a bowl of stand up mixer add ingredients and beat well until crumble. Spread crumble topping out evenly over the filling.
5. Bake for 35 minutes until light golden brown and filling is bubbly hot. Let cool for 10 minutes before serving.