We have a lot of rhubarb in our garden and so I make this cake a lot in the summer. It is lovely and moist.
50g caster sugar (I usually use golden)
Zest of an orange
300g rhubarb cut up into small chunks
150g caster sugar
140 g butter
85g self raising flour
100g ground almonds
1/2tsp baking powder
Juice of half the orange
Line a 20cm cake tin
Heat the oven to 160c
Mix the cake topping together and leave to ‘marinade’
Spoon the cake mix in to the tin and then arrange the cake topping on top. There will be some juice in the cake topping which you can drizzle over.