Easy Rhubarb Cake
Introduction
The ground almonds in this cake makes a wonderfully creamy base for the sweet and tart rhubarb topping. Perfect for seasonal local rhubarb in the spring. This is an all-in-one-bowl recipe, meaning it's easy to prepare.
Recipe by Justine Pattison.
Ingredients
- 200g softened butter, plus extra for greasing
- 200g caster sugar, plus 3 tbsp for the topping
- 3 large free-range eggs
- 1 tsp vanilla extract or almond extract
- 200g ground almonds
- 200g self raising flour
- 1 tsp baking powder
- 300g rhubarb, trimmed and cut into roughly 2cm/¾in lengths
Method
- Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm cake tin with butter and line the base with baking paper.
- Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour and baking powder in a food mixer or food processor. Beat until smooth and thick.
- Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar.
- Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the centre.
- Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold.