My sister and I made this epic rhubarb and orange cake at the weekend, which turned out really nicely. And means I now know how to spell Rhubarb. Although now I've typed it so many times it looks really weird every time I see the word.
Anyway. The sweetness of the almonds in it and the tartness of the rhubarb go amazingly well together, and it was light and moist and as a total non baker I can certify this as very beginner friendly.
400g rhubarb, thickly sliced
280g golden caster sugar
225g butter, softened
finely grated zest and juice 1 orange
225g self-raising flour
100g pack ground almonds
1 tsp baking powder
3 medium eggs
small handful flaked almonds
Put the Rhubarb in a bowl with 50g of the sugar and mix well. Set aside for 30 minutes while you make the rest of the cake so the juices to start seeping out.
Meanwhile set the oven to 180C and mix the remaining sugar, butter, orange juice and zest with a whisk until smooth. Then add the eggs, ground almonds, flour and baking powder and whisk again until you have a smooth but stiff batter.
Fold in the rhubarb and any juices and spoon the mixture into a 23cm diameter cake tin. Add a handful of flaked almonds on the top, and pop in the oven for 1-1 and a quarter hours. If the top starts to brown too soon put some tin foil on it a la bakeoff.
Eat while still just a little bit warm, preferably with vanilla icecream