This rhubarb cake uses an all-in-one method so is easy and quick to make. Wonderful served warm as a pudding with cream, custard or crème fraîche, or equally delicious enjoyed with a cup of tea or coffee.
Ingredients
- 200g/7oz softened butter, plus extra for greasing
- 200g/7oz caster sugar, plus 3 tbsp for the topping
- 3 large free-range eggs
- 1 tsp vanilla extract or almond extract
- 200g/7oz ground almonds
- 200g/7oz self-raising flour
- 1 tsp baking powder
- 3 tbsp milk
- 300g/10½oz slender young rhubarb, trimmed and cut into roughly 2cm/¾in lengths
Method
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Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper.
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Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour, baking powder and milk in a food mixer or food processor. Beat until smooth and thick.
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Spoon the cake batter into the prepared tin and top with the rhubarb. There is no need to push the rhubarb into the batter as it will sink a little as it cooks. Sprinkle with the reserved 3 tablespoons of sugar and bake for 45 minutes.
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Cover the tin loosely with foil and cook for a further 15–20 minutes, or until a skewer inserted into the centre of the cake comes out clean.
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Cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or cold.
Recipe Tips
Leave the butter to soften at room temperature for at least 30 minutes before using, or soften in a microwave but don’t allow to melt.
This cake keeps well for up to 3 days and can be frozen when wrapped tightly in foil.
