A seasonal delight and a refreshing change from rhubarb crumble. Rhubarb, ginger and almond are a match made in heaven, this delicious cake is an easy yet impressive bake to enjoy during the rhubarb season. Perfect as a celebration cake or a Sunday afternoon delight!
This recipe uses our Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthier and balanced diet. Simply click here to find your nearest stockist of our products.
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.
In a large bowl mix the flour thoroughly with the baking powder, ginger and ground almonds.
In a separate bowl combine the eggs, sugar and Mellow Yellow oil. Mix thoroughly and then add these wet ingredients to the dry ingredients. Mix thoroughly and then stir in the chopped rhubarb. Spoon the mixture into the cake tin, it will be rather stiff so gently push it 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 golden, the cake is springy to touch and a skewer inserted comes out clean.
Delicious served with crème fraiche.