Homely Rhubarb and Almond Cake

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Rhubarb in 2 tsp granulated sugar		250g
Flour		120g
Almond flour		120g
Baking powder		5g
Unsalted butter		100g
Granulated sugar		80g
Eggs (medium)		2
Vanilla extract		a few drops
Sliced almonds		a handful

Method

Prep

5min

Cook

30min

Keep the eggs and butter at room temperature. Rub some butter in a cake tin. Preheat the oven 180C.

Cut the rhubarb into 1-2cm lengths and sprinkle with 2 tbsp sugar.

Put the butter and sugar into a bowl and whisk until light and fluffy.

Add the eggs one at a time and mix well. Add the vanilla extract and mix.

Sift in the plain flour, almond flour and baking powder and stir gently.

Pour the batter into the tin and spread out evenly.

Place the rhubarb on top and press in lightly. Sprinkle with sliced almonds on top.

Bake on the middle shelf for 45-50 minutes.

Allow to cool and serve.

It will firm up if you can keep for half a day before enjoying, it's even better a day later.

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