Rhubarb And Almond Cake

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Ingredients

  • 150 g unsalted butter at room temperature
  • 150 g granulated sugar
  • 2 large eggs at room temperature
  • 100 g plain flour
  • 100 g ground almonds
  • 1 ½ tsp baking powder
  • 100 ml milk
  • 250 g chopped rhubarb or about 3-5 stalks, depending on size

Instructions

  • Preheat oven to 180°C
  • Grease and line an ANTA baking dish.
  • Cream together the butter and sugar until light and fluffy and pale in colour.
  • Add the eggs in one at a time beating until fully mixed in.
  • Add the flour, ground almonds, baking powder and milk and mix until combined.
  • Pour the batter into the baking dish, scatter over the rhubarb evenly, pressing it in just a little bit.
  • Bake in the over for 30-40 minutes until set in the middle and lightly browned.
  • Leave to cool for 10 minutes before removing from the dish and allowing to cool completely.
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Course Cake / Vegetables