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.
Altered ingredient amounts. First time I made this it was a very sloppy mix, so subsequently made some changes. I used ground almonds not flaked as in the recipe, upped the flour to 12oz, and the rhubarb too. Also as suggested earlier, added 1tsp cinnamon to help the flavour. The best change though was to use loaf tins instead of 20cm round tins the cake mix doesn't rise all that much and the rhubarb gets cooked away to nothing. - 05 Apr 2011
Used different ingredients. We really enjoyed this cake. I replaced the vanilla with almond extract and added a few extra drops to the topping. - 18 Jul 2008
Altered ingredient amounts. I halved the amount to make one cake but used a little less milk and one egg. i added 25g of ground almonds and it needed all the topping for one cake! It also needed more fruit - 04 Apr 2011