Our garden is overflowing with rhubarb just now. Clearly the rain has been good for something – and now the sun is shining, it has gone into overdrive! I have been making loads of our favourite rhubarb jam recipe, which gets eaten as quickly as I can make it. It’s kind of a cross between marmalade and ordinary rhubarb jam and is absolutely delicious.
This year I have enough rhubarb to make extra treats too, so we have had this Rhubarb and Almond Cake a couple of times already. The recipe is from the Sainsbury’s website) but I have reduced the sugar just a little bit. I find most cake/dessert recipes have too much sugar for me these days, as I have cut down on the stuff, everything now seems to taste teeth-clenchingly sweet. I also prefer to use wholemeal flour and a few more slivered almonds on the top. I imagine this would be a very easy cake to convert to gluten free – replacing the wheat flour with rice flour for example.
Rhubarb and Almond Cake with Orange
An easy to make rhubarb bake - great for pudding with cream, fabulous on it's own with a cuppa. You will love it.
- 150g butter at room temp
- 125g sugar (I used granulated I confess – the original recipe specified caster)
- 2 eggs (beaten)
- 200g ground almonds
- finely grated zest of one orange
- 100g of self-raising wholemeal flour
- 1 tsp baking powder
- 400g of rhubarb, cut into 4cm lengths – chopped lengthways too if they are really – thick stems
- 3 tbsp of flaked almonds
- 2 tbsp of demerara sugar
- Preheat oven to 180C (160C fan) and grease and line a 22cm round cake tin (preferably one with a spring base).
- Beat the sugar and butter together until they are very pale and fluffy. I used my Kenwood for this, but an electric hand whisk would be just as good.
- Beat in the beaten eggs a little at a time.
- Stir in the ground almonds and grated orange zest.
- Sift in the flour and baking powder, and fold in gently, trying not to lose too much air in the mix.
- Spread half the cake mix on the bottom of the tin (you have to spread fairly thin, don’t worry!).
- Cover with half the chopped rhubarb.
- Spread the rest of the cake mix on top, then cover with the rest of the rhubarb.
- Sprinkle on the almonds and Demerara sugar.
- Bake the cake for an hour, then cover with a piece of foil and bake for another 10-15 minutes until the cake feels firm to the touch in the centre.
- Remove from the oven and leave the cake to cool in the tin for 10-15 minutes and transfer to rack to finish cooling. You can store this in an air tight container (for 3 days apparently, but we’ve never kept it that long…!).
- Delicious with warm with ice cream, cream or creme fraiche, and yummy cold with a cup of coffee for a mid-morning treat.
Of course, if you can’t be bothered with all this baking and preserving, you could always shove your rhubarb into some vodka (scroll down)… One of your five a day served up over ice, surely?