Rhubarb and almond cake (preparation time 30 minutes, 40 - 1h 20 minutes baking time)
For the cake
330g brown sugar
160 ml vegetable oil
1 teaspoon of vanilla extract
310g self raising flour
1 teaspoon baking soda
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