Rhubarb Cake
8-10
45 minutes
A seasonal delight and a refreshing change from the classic rhubarb crumble, this rhubarb, ginger and almond cake brings together flavours that are a match made in heaven.
It’s an easy yet impressive bake that shines during rhubarb season, perfect for celebrations or a relaxed Sunday treat.
Method
-
1
Preheat oven to 180°C/160°C fan, and line a 24cm/9.5 inch tin.
-
2
In a large bowl mix the flour thoroughly with the baking powder, ginger and ground almonds.
-
3
In a separate bowl combine the eggs, sugar and Mellow Yellow oil. Mix thoroughly and then add these wet ingredients to the dry ingredients. Mix thoroughly and then stir in the chopped rhubarb. Spoon the mixture into the cake tin, it will be rather stiff so gently push it out to the edges.
-
4
Finally sprinkle with a generous handful of flaked almonds.
-
5
Bake for around 50 minutes (may be slightly longer) until the almonds are golden, the cake is springy to touch and a skewer inserted comes out clean.
-
6
Delicious served with crème fraiche.
Ingredients
-
2 large eggs
-
200g unrefined caster sugar
-
2 tsp ground ginger
-
130ml Mellow Yellow Rapeseed Oil
-
350g rhubarb chopped into approx 2cm pieces
-
175g plain flour
-
2 tsp baking powder
-
100g ground almonds
-
Large handful flaked almonds
