- 200g plant based mostly butter different
- 180g castor sugar
- 2 eggs
- 120g Gluten Free plain flour
- 90g floor almonds
- 2 tsp vanilla essence
- 2 tsp baking powder
- 5-6 items of rhubarb
Choose 5-6 items of rhubarb
Soften the plant based mostly butter different gently over a low warmth after which add within the sugar till it has dissolved. Cool a bit (you don’t wish to cook dinner the eggs!) earlier than mixing within the eggs. Add the dry elements – flour, floor almonds and baking powder, along with the vanilla essence – to the melted elements.
Fold collectively till you’ve gotten a easy batter consistency.
Grease a 20cm / 8in cake tin.
Wash and peel the sticks of rhubarb. Lower them into small items and stir ¾ into the batter. Pour into the cake tin.
Organize the remaining items of rhubarb throughout the highest.
Bake in a fan oven at 180C for round 45-50 minutes. You’ll want to take a look at the center is cooked totally by inserting a skewer/knife and ensuring it comes out clear and batter free. Go away to chill after which tuck in. Sharing is optionally available – it’s so irresistible that one slice is rarely sufficient 😉