Rhubarb tosca cake

Name: Rhubarb tosca cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 3 British Blacktail Large Free Range Eggs; 125 g caster sugar, plus 2 tsp; 115 g butter, melted and cooled; 1 tsp vanilla extract; 150 g plain flour; 1 tsp baking powder; 1 pinch salt; 3 slim stalks rhubarb (approx. 200g), trimmed at both ends and cut into 3cm lengths; Cream or crème fraîche, to serve

This Diana Henry recipe is a winner for an afternoon tea break. With a sweet and sharp rhubarb centre and a light and fluffy sponge, topped off with flaked almonds, this cake is sure to be a winner with all the family!

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Vegetarian

Serves8
CourseCake
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

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Ingredients

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
1 pinch salt
3 slim stalks rhubarb (approx. 200g), trimmed at both ends and cut into 3cm lengths
Cream or crème fraîche, to serve

For the topping

115g butter
100g caster sugar
2 tsp plain flour
85g flaked almonds
1 tbsp double cream

Method

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.
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
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
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.