I love rhubarb, but sadly can't seem to find any in my local supermarkets. However, I did find some this weekend at a local market. This cake is so easy to make, and it's a change from the usual rhubarb crumble or tart.
150g rhubarb, 70g Greek yoghurt, 60g ground almonds, 190g sr flour, 2 eggs, 130g margarine or butter and 130g caster sugar.
Preheat oven 180C/gas4 Grease and line a 20cm cake tin
Put all the ingredients in a food processor and blitz till smooth.
Wash and chop the rhubarb into chunks, then add to the batter with a spatula.
Bake for 35-40 mins till golden and firm.
A simple cake with a soft, moist texture. Good contrast between the cake and the tart rhubarb. It makes a good dessert too with some cream or vanilla ice cream.
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