Lyn's Recipe Collection
250g butter
125g rice flour
30g orange peel
375g plain flour
60g blanched, sliced almonds
155g sugar
Mould into a dough by working together the butter, sugar, flour & gr rice. Knead well into a smooth paste. Roll out about 5cm (2″) thick. Pinch round the edges, prick on top and lay on white paper on oven shelf. Decorate cakes with almonds and minced orange peel.
Bake for 3/4 hour in a slow oven.
https://www.woolworths.com.au/Shop/Recipes/featured-recipes/mothers-day-baking?name=rhubarb-raspberry-apple-crumb&recipeId=3505
serves 4
Ingredients
? rhubarb
4 apples, peeled, cored, diced
1/2 cup sugar
1x 400g can raspberries in syrup, drained (or fresh)
3 Tab pure icing sugar
1 1/2cups fine rice flour
1 cup brown sugar
1/3 cup desiccated coconut
120g shortening, at room temperature
1. Preheat oven to 180°c, lightly grease a medium baking dish.
2. Put rhubarb, apple, sugar and 1.5 litres water over medium-high heat. Bring to boil, then reduce heat and simmer for 6-8 minutes or until just tender. Drain. Cool slightly.
3. Combine rhubarb mixture, raspberries & icing sugar in a bowl, then spoon into the baking dish.
4. Put flour, brown sugar & coconut into a bowl and rub in shortening until it resembles fine breadcrumbs. Sprinkle it evenly over fruit mixture, bake for 30 mins until golden brown.