From living in Leeds for the best part of 3 years now, I’ve come to deeply appreciate the beauty that is forced rhubarb thanks to easy access to the Rhubarb Triangle.
£1.50 a lb. Every time I tell my dad this he sends me a crying emoji (in London its about 5x this price). I bundle it up in my rucksack – each stalk is so long that it doesn’t *quite* fit so I carry it home with the leaves poking out the top, peeking over my shoulder.
There’s so much you can do with this stuff – my favourite being to roast it with sugar & vanilla to keep in the fridge for spooning over porridge. I have a habit of buying it en masse and chopping it up to freeze for later. Here I snuggled pieces into an almond spiked cake batter and sprinkled it with glittering sugar and flaked almonds. It’s a perfect tea-time snack as is (OR microwaved with a scoop of yogurt or vanilla ice cream).
- 85 g (6 tbsp) unsalted butter (or refined olive oil)
- 1/4 tsp salt
- 1 tsp almond extract
- 125 ml (1/2 cup) milk (dairy/non-dairy)
- 1 large egg
- 100 g (1/2 cup) granulated sugar, plus more for sprinkling
- 60 g (1/2 cup) ground almonds
- 125 g (1 cup) wholemeal (whole wheat) pastry flour
- 1 1/2 tsp baking powder
- 200-300 g (7-11oz) rhubarb (force rhubarb is best here)
- 3 tbsp flaked almonds
- Preheat the oven to 180oC (350oF). Grease a deep 8-inch (20cm) cake tin with oil or butter.
- In a medium pot, melt the butter over a low heat until just melted. Remove from the heat and stir in the salt, almond extract and milk. Add the egg, granulated sugar and ground almonds - stir again until well combined. Add the flour and baking powder and stir together until just combined.
- Pour the batter into the prepared cake tin. Cut the rhubarb into lengths roughly 7-10cm (3-4 inches) long . Use them to decorate the top of the cake in a radial pattern. Sprinkle the flaked almonds around the edge of the cake. Sprinkle the whole surface of the cake with 1-2 tbsp of granulated sugar.
- Bake for 40-50 minutes until well risen and a skewer inserted into the centre of the cake comes out clean (the surface of the centre may still look a bit gooey due to the moisture from the rhubarb but will be cooked underneath). Leave to cool in its tin on a wire rack for at least 10 minutes before slicing and serving.
- For a vegan adaptation use the olive oil instead of butter and non-dairy milk. Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).