rhubarb & orange cake

This is good warm, as a pudding with whipped cream too.


350g/12oz prepared rhubarb cut into 4cm/1.5in lengths

200g/8oz golden caster sugar

Finely grated zest and juice of a small orange

140g/5oz butter, softened.

2 eggs,

85g/3oz self-raising flour

100g/4oz ground almonds

1/2 tsp baking powder


25g/1oz butter, melted

25g/1oz light muscovado sugar

finely grated zest of a small orange

50g/2oz slivered almonds

Icing sugar for dusting

Cake Method:

Mix the rhubarb with 50g/20z of the caster sugar and-the orange zest.

Set aside for 1 hour, stirring once or twice.

Preheat the oven to 190°C/Gas 5/ or fan oven 170°C

Butter and line the base of a 28cm/9in round deep cake tin

Beat/soften the butter

Cream the beaten butter and remaining caster sugar

Beat the eggs

Add the – 1/2  tsp baking powder, eggs, baking powder, flour and ground almonds beat gently but do not overmix

Stir in the orange juice, spoon into the tin and level

Drain the rhubarb and spoon over the mixture

Bake for 25 minutes and then reduce the oven to 180°C/Gas 4/fan oven 160°C.

Take cake out of over and add topping.

Topping Method.

Meanwhile, take the 25g/1oz butter, melted; 25g/1oz light muscovado sugar; 50g/2oz slivered almonds;

Finely grated zest of a small orange, and combine them.

Sprinkle the topping over the cake and return to the oven for 15-20 minutes or until firm.

Dust with icing sugar

Cool in the tin, then transfer to a rack.