Rhubarb & Orange Cake

Serves 10-12
Calories: 250-300 kcal/serving

Waitrose recipe card

Ingredients

400g rhubarb, trimmed &
cut into 2cm pieces
200g golden caster sugar
150g butter, softened
2 eggs, lightly beaten
75g self-raising flour
½ tspn baking powder
100g ground almonds
grated zest 1 small orange
2 tbsp orange juice25g flaked almonds

Method

  1. Preheat the oven to 190°. Grease a round spring-form cake tin and line base with baking parchment.

  2. Place the rhubarb in a bowl and cover with 50g of the sugar. Leave for 30mins while you prepare the rest of the cake.

  3. With an electric whisk, beat together the remaining sugar and the butter, then whisk in the eggs. Using a metal spoon, gently fold in the flour, baking powder and ground almonds, then stir in the orange zest and juice.

  4. Stir the rhubarb and its sugary juices into the cake mixture, and spoon into the prepared tin. Place on a baking tray, sprinkle over the flaked almonds and bake for 25 minutes.

  5. Reduce the temperature to 180°, and bake for a further 20-25 minutes, or until firm. Allow to cool in the tin for 10 minutes.

  6. Serve warm or cold, with cream and/or custard.

Return to Index