Rhubarb & elderflower cake recipe | Good Food

Name: Rhubarb & elderflower cake recipe | Good Food
Total time: 95 min
Ingredients: 400g trimmed rhubarb cut into 4-5cm slices; 110g caster sugar; ½ lemon zested and juiced; 2 tbsp elderflower cordial; 115g unsalted butter at room temperature, plus extra for the tins; 95g whole, skin-on almonds (or use blanched or ground almonds); 200g golden caster sugar; 1 lemon zested; 3 eggs 2 whole and 1 white only; 1 tsp vanilla extract; 1 tbsp elderflower cordial plus extra for brushing; 100g plain flour; 1 tsp baking powder; ½ tsp bicarbonate of soda; 130g full-fat natural yogurt; elderflowers rinsed and patted dry, to garnish (or rose, lilac, geranium or peony petals); 300ml double cream; 100g full-fat natural yogurt

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Make the most of vibrant pink rhubarb with a cake which combines its delicious tart flavours and sweet elderflower cordial - a stunning centrepiece!

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Ingredients

400g trimmed rhubarb cut into 4-5cm slices
110g caster sugar
½ lemon zested and juiced
2 tbsp elderflower cordial
115g unsalted butter at room temperature, plus extra for the tins
95g whole, skin-on almonds (or use blanched or ground almonds)
200g golden caster sugar
1 lemon zested
3 eggs 2 whole and 1 white only
1 tsp vanilla extract
1 tbsp elderflower cordial plus extra for brushing
100g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
130g full-fat natural yogurt
elderflowers rinsed and patted dry, to garnish (or rose, lilac, geranium or peony petals)
300ml double cream
100g full-fat natural yogurt