Recipe taken from "Kitchen Workshop: Cakes and Sponges", David & Charles, 1983
Preparation time: 20 min
Baking time: about 50 min
Oven temp: 180 degrees C, Gas 4
24 cm diameter round tin (9.5in)
Suitable for freezer
250 g(9oz) rhubarb (note: I often use a little more to make it juicier)
grated rind of a small lemon
100g (0.25lb) almonds (still tasty if you need to leave these out)
200g (7oz) butter
225g (0.5lb) sugar
3 eggs
275g (10oz) flour
1.5 x 5ml tsp (1.5tsp) baking powder
a few glace cherries (optional - I never use them)
1. Rinse the rhubarb and chop into small pieces. Blanch and chop almonds.
2. Cream butter and sugar until white. Beat in eggs, one at a time. Sift flour and baking powder and mix with rhubarb, almonds, lemon rind and coarsely chopped glace cherries. Mix everything well into butter and egg mixture.
3. Pour mixture into greased and sprinkled tin and bake as directed.
I find the best way to freeze the cake is to cut it into slices, and then pack the slices into a freezer container (ice cream tub!) separated by greaseproof paper or similar.
