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

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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


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