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.
- 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
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.
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.
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.
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.
Cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or cold.
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.