Rhubarb and Almond Cake

Rhubarb is a tell tale sign that spring is on the horizon with winter firmly taking a backseat. Not only is rhubarb packed full of fibre, calcium and vitamin K (essential vitamins that keep our bones and blood healthy) it tastes incredible baked in a cake. To celebrate rhubarb season and the glorious sunshine we’ve been experiencing, we made this rhubarb and almond cake, which is so ridiculously easy that you’ll wish you’d tried it sooner.

Bake it as a weekend treat or as part of a Mother’s Day afternoon tea and serve with fresh cream – and a cup of tea of course!

INGREDIENTS

• 250g Rhubarb
• 100g ground almonds
• 50g flaked almonds
• 150g soft butter
• 200g golden caster sugar
• 2 large eggs
• 100g self-raising flour
• 100ml full-fat milk
• 1 tsp vanilla extract

METHOD

• Preheat your oven to 190°c top and bottom heat (not fan). Combine in a large bowl the butter, ground almonds, golden caster sugar, eggs, flour, milk and vanilla extract in a food processor (or mix together in a bowl) until combined.
• Chop the rhubarb into 1.5cm chunks and mix into the batter. Butter the edges and bottom of a 20cm spring form tin (you can line the bottom with parchment if you like), then pour the mixture into a round spring form baking tin.
• Scatter the flaked almonds evenly on top, then place in the oven to bake for 45 minutes or until golden brown. If the top of the cake is browning too quickly, simply cover it with tin foil.
• Leave to cool slightly before removing from the tin and serve with fresh cream, custard or enjoy on its own.

Images by HM

Bowls, Platform, Large Pinch Pot and Handleless Jug by John Julian