Always on the search for the perfect rhubarb cake - that perfect combination of sweet and tart, chewy and soft. This one hits all the spots - I added some slivered blanched almonds for extra crunch and that was really good.
Rhubarb Cake with Almonds
12 pieces
150 g butter, melted
2 eggs
300 ml sugar
300 ml flour
1 tsp cardamom
About 5-6 stalks of rhubarb, thinly sliced
1 tbsp pearl sugar
100 g almonds, blanched and slivered
Beat the eggs and sugar until pale and fluffy. No need to be very vigorous, I did this by hand and it was fine. Add the flour, cardamom and melted butter and stir until combined. Pour into a tin lined with baking paper - mine is about 9*7 inches or so.
Top with the sliced rhubarb, almonds and pearl sugar. Bake at 175° for about 25-30 minutes. Check to make sure it doesn’t burn, but also that it’s cooked all the way through and isn’t wet on the inside.
Let it cool before eating. It goes well on its own but I’ve always preferred a dollop of cream on the side.
