Rhubarb and Sour Cream Cake with Almond Topping - Fiona McIntosh

Name: Rhubarb and Sour Cream Cake with Almond Topping - Fiona McIntosh
Ingredients: 280g plain flour; 3 teaspoons baking powder; Good pinch of salt; 60g unsalted butter at room temperature; 320g light brown sugar; 1 X-large free range egg; Vanilla extract – be generous, two teaspoons; 1 heaped cup of full fat sour cream; 4 cups rhubarb – it’s about seven to eight medium sticks; Flaked almonds – get a new packet so they’re fresh. You’ll need at least half a cup – I use at least three quarters of a cup and load it up.; 1/3 cup raw sugar

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Ingredients 280g plain flour 3 teaspoons baking powder Good pinch of salt 60g unsalted butter at room temperature 320g light brown sugar 1 X-large free range egg Vanilla extract – be generous, two...

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Ingredients

280g plain flour
3 teaspoons baking powder
Good pinch of salt
60g unsalted butter at room temperature
320g light brown sugar
1 X-large free range egg
Vanilla extract – be generous, two teaspoons
1 heaped cup of full fat sour cream
4 cups rhubarb – it’s about seven to eight medium sticks
Flaked almonds – get a new packet so they’re fresh. You’ll need at least half a cup – I use at least three quarters of a cup and load it up.
1/3 cup raw sugar