Almond rhubarb tea cake

    45 min

    Make this sweet almondy rhubarb cake when fresh rhubarb is in season. The cake is deliciously moist and benefits from an irresistible crumbly almond topping. This recipe makes two cakes so you can give one away.

    219 people made this

    Serves: 24 

    • 350g (12 oz) soft brown sugar
    • 150ml (5 fl oz) vegetable oil
    • 1 egg
    • 1 teaspoon vanilla extract
    • 300g (11 oz) plain flour
    • 1 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 225ml (8 fl oz) milk
    • 175g (6 oz) rhubarb, chopped
    • 50g (2 oz) flaked almonds
    • Topping
    • 5 tablespoons caster sugar
    • 1 tablespoon butter, melted
    • 25g (1 oz) flaked almonds

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease two 23cm round cake tins.
    2. In a large bowl, beat brown sugar, oil, egg and vanilla together until smooth. Combine flour, salt and bicarbonate of soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 50g almonds. Spoon into prepared tins.
    3. In a small bowl, combine caster sugar and butter. Stir in 25g almonds. Sprinkle topping over mixture in cake tins.
    4. Bake for 30 to 35 minutes or until the cake springs back when you touch it, or until a skewer inserted in the centre comes out clean.

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