Rhubarb & almond crumble cake from The Ginger & White Cookbook by Tonia George

Ingredients

• 300 g forced rhubarb, very thinly sliced
• 3 free-range eggs, beaten
• 150 g ground almonds
• 1 tbsp water
• 150 g sour cream or natural yogurt
• 75 g light muscovado sugar
• ½ tsp ground cinnamon
• 100 g flaked almonds
• 75 g plain flour
• double cream, to serve (optional)
• 150 g plain flour
• 1 tsp baking powder
• 225 g caster sugar
• 50 g unsalted butter, softened
• 225 g unsalted butter, softened, plus extra for greasing
• 3 tsp vanilla extract
• ½ tsp bicarbonate of soda