Easy rhubarb cake
A really simple and delicious traybake with a light almond sponge and tender rhubarb. Perfect served warm with ice cream or custard.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.justinepattison.com.
Ingredients
- 175 g butter, (softened at room temperature, plus extra for greasing )
- 175 g golden caster sugar, (plus 3 tbsp to sprinkle)
- 3 large eggs
- 1 tsp almond or vanilla extract
- 175 g ground almonds
- 175 g self-raising flour
- 1 tsp baking powder
- 350 g slender pink rhubarb, (trimmed and cut into roughly 2cm pieces)
- 25 g flaked almonds
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