Rhubarb and almond traybake
A really simple and delicious traybake with a light almond sponge and tender rhubarb. Perfect with a cup of tea or served warm with ice cream for dessert.
- 175 g butter, softened at room temperature, plus extra for greasing
- 175 g golden caster sugar, plus 3 tbsp to sprinkle
- 3 large eggs
- 1 tsp almond or vanilla extract
- 175 g ground almonds
- 175 g self-raising flour
- 1 tsp baking powder
- 350 g slender pink rhubarb, trimmed and cut into roughly 2cm pieces
- 25 g flaked almonds
- Preheat the oven to Fan 170C/Gas 4. Grease a 30 x 20cm brownie, cake or shallow roasting tin with butter and line the base with non-stick baking paper.
- Put the butter, 175g sugar, eggs, almond extract, ground almonds, flour and baking powder in large bowl. Beat with a wooden spoon until smooth and thick (You can also do this in a mixer or food processor).
- Spoon the cake batter into the prepared tin and spread to the sides – it will be fairly thick. Top with the rhubarb, pressing gently into the cake batter.
- Sprinkle with the reserved sugar and then the flaked almonds.Bake for about 30-40 minutes, or until the cake is golden, risen and firm. If you insert a skewer into a couple of places in the centre of the cake, avoiding any pieces of rhubarb, it should come out clean.
- Serve warm or cold, cut into squares. This cake keeps well for up to three days in the fridge and can be frozen wrapped tightly in foil for up to a month.
Microwave tip To soften your butter in the microwave, cut fridge-cold butter into small chunks and place in a microwaveable bowl. Cook on HIGH for about 30 secs, or until softened but not melted. If you use a large bowl, you can add the other ingredients for mixing.