Ingredients:
5oz butter
¾ cup sugar
2 eggs
1 ½ cup flour
1 ½ tsp baking powder
½ cup whole milk
2 cups fresh rhubarb, cut into ½ inch pieces
2 Tb sugar
2 Tb sliced almonds
Preheat the oven to 400°F. Grease an 8in/20cm round cake tin (springform works nicely).
Instructions: Beat the sugar and butter together. Add the eggs and continue to mix. Add the flour, baking powder and whole milk and blend together. Pour the batter into the prepared cake tin. Cut the rhubarb into about ½in/1cm pieces. Place the pieces on top of the dough, arranging them so they are not overlapping, but making a nice pattern. Press the rhubarb pieces into the dough slightly. Sprinkle with 2 Tb sugar and 2 Tb of sliced almonds. Bake for 25-30 minutes. Let cool slightly before removing from the cake tin. Serve warm with whipped cream or ice cream.