Rhubarb and almond cake recipe | Sainsbury`s Magazine

Name: Rhubarb and almond cake recipe | Sainsbury`s Magazine
Ingredients: 150g salted butter, at room temperature; 150g golden caster sugar, plus 2 tbsp; 2 medium eggs; 200g ground almonds; finely grated zest of 1 orange; 100g self-raising flour; 1 tsp baking powder; 400g rhubarb, trimmed and cut into 4cm lengths (cut in half lengthways first if very fat); 2 tbsp flaked almonds

www.sainsburysmagazine.co.uk

This rhubarb and almond cake recipe is the perfect teatime treat and it also makes a delicious pudding – serve it barely warm with custard or cream.

View Original

Share this recipe:

Ingredients

150g salted butter, at room temperature
150g golden caster sugar, plus 2 tbsp
2 medium eggs
200g ground almonds
finely grated zest of 1 orange
100g self-raising flour
1 tsp baking powder
400g rhubarb, trimmed and cut into 4cm lengths (cut in half lengthways first if very fat)
2 tbsp flaked almonds