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Rhubarb and Orange Cake with Flaked Almonds
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Zesty orange intensifies the flavour of English rhubarb in this stunning dessert or teatime treat.
400g English rhubarb, trimmed and cut into 2cm pieces
200g golden caster sugar
150g butter, softened
2 medium eggs, lightly beaten
75g self-raising flour
½ tsp baking powder
100g ground almonds
Grated zest of 1 small orange, plus 2 tbsp juice
25g flaked almonds
Any remaining cake can be stored for 3-4 days in an airtight container. You can use canned rhubarb if fresh is unavailable.
Typical values per serving:
This recipe was first published in April 2006.