Rhubarb and almond cake (preparation time 30 minutes, 40 - 1h 20 minutes baking time)

Ingredients:

For the cake

• 330g brown sugar
• 160 ml vegetable oil
• 1 egg
• 1 teaspoon of vanilla extract
• 310g self raising flour
• salt
• 1 teaspoon baking soda
• 235ml milk
• 185g rhubarb in medium sized chunks
• 45g sliced almonds

For the topping

• 65g cane sugar
• 15g melted butter
• 25g sliced almonds

Here’s what you do:

Step 1 - Preheat the oven to 175 degrees and prepare a 2lb loaf tin or two 1lb loaf tins.

Step 2 - Beat the sugar, oil, egg and vanilla extract until smooth.

Step 3 - Sieve the flour, salt and baking soda and mix into the sugar mix gradually, alternating with the milk.  Beat until smooth. 

Step 4 - Stir in the rhubarb and almonds and poor into the tins.

Step 5 - Melt the butter and then add in the sugar and flaked almonds.  Sprinkle this onto the cake batter.

Step 6 - Place the cake/s in the oven and wait at least 40 minutes before you check the cake/s.  It may take longer than this depending on how moist the rhubarb is.  

Kitchen implements required:

• 2lb loaf tin or 2 x 1lb loaf tins
• Electric whisk or Kitchen Aid
• Greaseproof paper
• Spatula
• Small pot
• Sieve
• Mixing bowl
• Measuring jug