One of my all time favourite things that my mum makes for us on a Sunday. It is an old school recipe from BBC Good Food that she has torn out the magazine all the way back in 2001.
✔️ 350g prepared rhubarb, cut in to 4cm lengths
✔️ 200g golden caster sugar
✔️ finely grated zest and juice of 1/2 small orange
✔️ 140g butter, softened
✔️ 2 eggs, beaten
✔️ 1/2 tsp baking powder
✔️ 85g self raising flour
✔️100g ground almonds
For the topping:
✔️ 25g butter
✔️ 25g light muscovado sugar
✔️ finely grated zest of 1/2 a small orange
✔️ 50g silvered almonds
✔️ icing sugar for dusting
Mix the rhubarb with 50g of the caster sugar and the orange zest, set aside for 1 hour, stirring once or twice.
Preheat the oven to 190c / 170c fan and butter and line the base of a 7.5cm deep, 23cm round loose bottomed cake tin. Cream the butter and remaining caster sugar in a bowl until fluffy. Add eggs, baking powder, flour and ground almonds. Beat gently until smooth, taking care not to over mix. Stir in the orange juice, spoon into the tin and level with a spoon. Drain the rhubarb in a sieve over bowl then spoon the chunks over the cake mixture and bake for 25 minutes.
Reduce the oven to 180c / 160c fan. For the topping, melt the butter then stir in the sugar, zest and almonds. Sprinkle over the cake and cook for 15-20 minutes or until firm in the centre. Cool in the tin for 20 minutes then transfer to a rack. Peel off the paper and dust with sugar before serving.