This is a truly delicious cake, which is so easy to make. The rhubarb will sink down into the cake as it cooks – that’s why it needs to be baked for a little longer than most. Miss Jones’ Dad particularly likes this cake served with a couple of scoops of Vanilla Ice Cream.
175g softened butter 175g sugar
3 eggs 125g self-raising flour
50g ground almonds 50g flaked almonds
600g trimmed rhubarb 50g Demerara sugar
Icing sugar to serve
Heat the oven to 180C/350F/gas mark 4. Lightly grease a 20cm, loose based, high sided cake tin.
Put together the butter and sugar and whisk until light and creamy. Add the eggs and mix well.
Put in all of the ground almonds, half of the flaked almonds, and sift in the flour. Mix well. Place the mixture into the cake tin and roughly smooth the top.
Chop rhubarb into 1 inch pieces. In a bowl, mix the rhubarb with the Demerara sugar and the remaining flaked almonds. Place the rhubarb mixture into a large pile on top of the cake mix.
Bake for 45 mins, then reduce oven temperature to 150C/300F/GM2 and cook for a further 45 mins.
Remove cake from oven and allow to cool for at least 30 minutes. Dust with icing sugar, serve and enjoy.