About this recipe:Savour the lemon citrus and tangy rhubarb in this elegant and attractive cake ideal for bake sales, coffee mornings and afternoon tea.
4 stalks rhubarb
140g margarine, at room temperature
150g golden caster sugar
1 teaspoon vanilla extract
zest and juice of 1 lemon
110g self raising flour
200g ground almonds
1 1/2 teaspoons baking powder
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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 then chop finely.
In a large mixing bowl, cream the margarine and sugar together until pale and fluffy. Beat in the eggs, one at a time, until the mixture is creamy and well combined. Add the lemon zest and juice and mix well.
In a separate bowl, sift in the flour then add the ground almonds and baking powder. Fold the dry ingredients into the wet ingredients, add the rhubarb and mix well. Transfer the cake mixture to the prepared cake tin and smooth the top.
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 some rhubarb I had been given - wow!! Lovely and tangy, but not too sharp and very moist - warm with custard or cold with a cuppa - went down really well. I must admit I did use unsalted butter and not margarine, but it's a fabulous cake. - 05 Aug 2014