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Rhubarb Crumble Cake

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dessert vegetarian easter american


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400 g of rhubarb, trimmed and cut into 2 to 3cm pieces

100 g of demerara sugar

1/2 tsp of ground ginger

2 tablespoons of water


100 g of plain flour

75 g of butter, cubed

75 g of light brown sugar

25 g of flaked almonds


100 g of butter, softened

100 g of caster sugar

2 eggs

2 tablespoons of milk

175 g of plain flour

Pinch of salt

1 tsp of baking powder

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