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Rhubarb tosca cake
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3 British Blacktail Large Free Range Eggs
125g caster sugar, plus 2 tsp
115g butter, melted and cooled
1 tsp vanilla extract
150g plain flour
1 tsp baking powder
3 slim stalks rhubarb (approx. 200g), trimmed
at both ends and cut into 3cm lengths
Cream or crème fraîche, to serve
For the topping
100g caster sugar
2 tsp plain flour
85g flaked almonds
1 tbsp double cream
1. Preheat the oven to 180°C, gas mark 4. Line the bottom of a 20cm springform cake tin with baking parchment then butter the paper and the insides of the tin.
2. Beat the eggs and sugar with an electric mixer until pale and light, then add the melted butter and vanilla. Fold in the flour, baking powder and salt. Scrape into the prepared tin, toss the rhubarb with the extra 2 tsp of sugar and scatter it on top.
3. Bake for about 40-45 minutes, or until the cake is golden and cooked (test if a skewer comes out clean). Take the cake out of the oven, turn the temperature up to 200°C, gas mark 6 and make the topping. Melt the butter in a small saucepan then stir in the sugar, flour, almond flakes and cream and cook for 3 minutes, until the mixture is bubbling, stirring occasionally.
4. Pour the buttery topping over the cake, spreading it right to the edges. Bake for another 10 minutes. Remove from the oven and leave to sit in the tin for 10 minutes, then run a knife between the inside of the tin and the edges of the cake, unclasp the ring and slide the cake onto a wire cooling rack. Serve warm or at room temperature, with cream or crème fraîche.
Typical values per serving:
with 1 tbsp crème fraîche/vegetarian
This recipe was first published in February 2020.