This is good warm, as a pudding with whipped cream too.
FOR THE CAKE:
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.
85g/3oz self-raising flour
100g/4oz ground almonds
1/2 tsp baking powder
FOR THE TOPPING.
25g/1oz butter, melted
25g/1oz light muscovado sugar
finely grated zest of a small orange
50g/2oz slivered almonds
Icing sugar for dusting
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.
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.