A light summery cake which is easy to make
Rhubarb always reminds me of the mysterious creaking noise in my parents' garden...which turned out to be the waxy leaves and stalks of the rhubarb groaning in the wind!
At home the rhubarb most often appeared on the kitchen table as a crumble, but I prefer to temper the intense sharpness and astringency in a cake - and with lashings of creme fraiche on the side!
250g raw rhubarb, cut into 2cm pieces
190g caster sugar
150g butter
2 eggs
75g self raising flour
½ tsp baking powder
100g ground almonds
Zest of one orange, and 2 tbsp of the juice
25g flaked almonds
1) Preheat oven to 190c/375F/gas mark 5. Grease and line a 23cm round cake tin. Place rhubarb in a bowl with 50g of the sugar and leave for 30-60 mins
2) Beat remaining sugar with butter, then whisk in the eggs
3) Gently fold in the flour, baking powder and almonds, then stir in orange juice and zest
4) Stir in the rhubarb and sugary juices and spoon into the cake tin and scatter over the flaked almonds. Place on a baking tray
5) Bake for 20 minutes at 190c then reduce temperature to 180c/350F/gas mark 4 and bake for a further 15 minutes. You may need to cover the top with foil after the first 20 minutes if the top starts to brown too much.
Best eaten warm with a generous helping of full fat creme fraiche on the side. Delicious!
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