Ingredients
10 total- 300 g of rhubarb, thinly sliced
- 100 g of self raising flour
- 200 g of ground almonds
- 230 g of caster sugar
- 1 tsp of baking powder
- 2 eggs
- 150 g of plain yogurt
- 1 tsp of vanilla essence
- 1 tsp of almond essence
- 125 g of unsalted butter, melted, plus extra to grease tin
Method
5 stepsStep 1
Grease and line a 9'' cake tin. Heat the oven to 180C with the rack in the middle.
Step 2
In a large bowl, mix together the flour, ground almonds, sugar, baking powder and a pinch of salt. In a smaller bowl, whisk the eggs with the yogurt, essences and melted butter.
Step 3
Incorporate the wet mixture into dry ingredients, just until no dry patches are left. Add the rhubarb. Try not to over-mix.
Step 4
Pour into a prepared tin, level off and bake for 40 minutes or until just cooked through and golden brown.
Step 5
Leave to cool in the tin for 15 minutes. Carefully turn out to finish cooling on a rack.