NR8 DIRECTORY APRIL 2021

Makes 12
Ready in 1 hr 10 mins,
plus cooling
INGREDIENTS
• 300g rhubarb, trimmed
and chopped (see Tips)
• 25g icing sugar, plus extra
for dusting
• 175g unsalted butter,
softened, plus extra for
greasing
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• 1 tbsp milk
This easy all-in-one almond-flavoured sponge with a sweet and tangy
rhubarb topping can be served warm with cream or custard or enjoy a
slice with a cup of tea or coffee.
1. Preheat the oven to 180C/160C fan/gas mark 4. Grease a 23cm
square shallow cake tin and line the base and sides with baking paper.
Toss the rhubarb and icing sugar together in a bowl and set aside.
2. Place the butter, caster sugar and eggs in a large mixing bowl.
Sift over the flour and baking powder. Using a handheld electric
mixer, beat for 2-3 minutes until smooth and creamy. Fold in the
ground almonds and milk.
3. Turn the mixture into the prepared tin and gently level the surface
with a palette knife. Scatter the rhubarb evenly over the top.
4. Bake in the preheated oven for 40-45 minutes or until the cake is
risen and springy to the touch. Leave to cool in the tin for 10-15
minutes then transfer to a wire rack. Serve warm or cold dusted
with icing sugar.
TIP Choose thin stems of pink forced rhubarb for this recipe and chop into small even-sized pieces.
Add 1-2 Please tbsp drained menon and chopped the NR8 stem Directory ginger to when the sponge responding mixture, to if liked. ads - thanks! 19