Rhubarb and Almond Cake

Ingredients

  • 200 g soft margerine
  • 150 g sugar
  • pinch of salt
  • 2 beaten eggs
  • 200 g plain flour
  • 1 tsp baking powder
  • 75 g cornflour
  • 75 g ground almonds
  • 420 g cleaned and chopped rhubarb
  • 1 tablespoon preserving sugar

Recipe Name

Rhubarb and Almond Cake

Method

  • Preheat oven to 180 C or Gas mark 4
  • Beat half the margarine with 100g, salt and eggs
  • Mix flour, baking powder and half the cornflour and stir gently into the beaten mixture and add half the ground almonds
  • Pour mixture into a greased and lined 23 cm tin, smooth and put rhubarb on top
  • Rub together remaining ingredients (except preserving sugar) to a crumble and spread over rhubarb
  • Sprinkle preserving sugar over the top and bake for about 1 1/4 hours