Rhubarb Crumble Topped Cake

One of those days when my forgettery works far too well.

I planned to make a rhubarb cake from “A Year in a Bottle” for the Wednesday morning tea platter. That’s where things went awry.

Didn’t look at the recipe properly and added two eggs instead of one. That’s not too bad, but then I added 4 cups of chopped rhubarb instead of two.

By this stage I was beastly careless and threw in a bit extra flour and some flaked almonds for good measure.

To the point of no return, decided to add almonds to the crumble topping as well.

Quite amazingly, I think the new version is at least equally as good as the original – in fact it’s arguably better.

Served hot (also by accident rather than design), with a rich, dollopy egg custard, there were only crumbs left at the end of morning tea. That’s always a good sign.

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