About this recipe:Rhubarb and almonds combine to create this fruity and nutty delight. A great way to use up your glut of rhubarb and quite the memorable cake when served warm with vanilla ice cream.
4 stalks rhubarb
140g margarine, at room temperature
150g golden caster sugar
1 teaspoon vanilla extract
zest of 1/2 lemon
110g self raising flour
200g ground almonds
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
2 tablespoons flaked almonds
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 180 C / Gas 4. Grease and line a 20cm cake tin with baking parchment.
Prepare the rhubarb by washing and trimming off any tough or white ends. Cut the stalks lengthways then into 5cm lengths and set aside.
In a large mixing bowl, cream the margarine and sugar together until light and creamy. Beat in the eggs, one at a time, until the mixture is creamy and well combined. Add the vanilla extract and lemon zest and mix well.
In a separate bowl, sift in the flour then add the ground almonds, baking powder and cinnamon. Fold the dry ingredients into the wet ingredients and mix well. Transfer half of the cake mixture into the prepared cake tin then arrange half of the rhubarb on top to form a layer. Add the remaining cake mixture and smooth the top. Arrange the remaining rhubarb slices on top in a pleasing way and sprinkle over the flaked almonds.
Bake in the preheated oven for 1 hour or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin.
When ready to serve, remove from the tin using the baking parchment to help you. Place on a serving plate and slice to serve.
Made this to use up the large amounts of rhubarb growing in the garden. Sadly it doesn't use that much rhubarb! Was nice cake although a little bit on the bland side. Looked very good with the sprinkled almonds on the top. - 10 Aug 2015