a pair of knives used like scissors. Stir in the muscovado sugar and nuts and set aside. Sift the remaining 6 oz flour and the cinnamon into a separate bowl and reserve. Slice the rhubarb into 3 cm chunks and finely grate the zest of the orange over it. Cream the remaining quarter lb butter with the caster sugar until pale, creamy and light. 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 add 2 tablespoons of orange juice. Spoon the cake mixture evenly over the base of a 23 cm spring-clip tin that has been greased, lined and greased again. Scatter the rhubarb and orange mixture evenly over the top then cover the fruit with the nutty crumble mixture. Bake at 180ºC (180 C) gas mark -20ºC or about 1.25 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 eating.