A seasonal delight and a refreshing change from rhubarb crumble. Almond and rhubarb join together in this delicious cake, an easy yet impressive bake to enjoy during the rhubarb season.
2 large eggs
200g unrefined caster sugar
2 tsp ground ginger
130ml Mellow Yellow Rapeseed Oil
350g rhubarb chopped into approx 2cm pieces
175g plain flour
2 tsp baking powder
100g ground almonds
Large handful flaked almonds
Preheat oven to 180°C/160°C fan and line a 24cm/9.5 inch tin.
Rinse the rhubarb, add straight to the mixing bowl followed by the eggs, sugar, ginger and oil. Mix thoroughly. Mix the baking powder thoroughly with the flour and ground almonds, then add these dry ingredients to the bowl. Mix thoroughly again and place into the lined tin, gently pushing out to the edges. Finally sprinkle with a generous handful of flaked almonds.
Bake for around 50 minutes (may be slightly longer) until the almonds are browning, the cake is springy to touch and a skewer inserted comes out clean.
Delicious served with crème fraiche.