SERVES 6-8
RHUBARB
600g rhubarb (trimmed weight) cut into 2cm-3cm lengths
125g golden caster sugar
SPONGE
30g flaked almonds
200g golden caster sugar
225g unsalted butter softened and diced
200g self-raising flour sifted
finely grated zest of 1 orange
4 medium eggs
100ml smooth orange juice (try blood orange if available or alternatively clementine juice)
1 tsp vanilla extract
TO SERVE
vanilla custard or pouring cream (optional)
- Preheat the oven to 200C/180 C fan/gas 6. Select an ovenproof dish about 2-litre capacity (for example a shallow 30cm oval gratin dish or equivalent round or rectangular dish). Toss the rhubarb with the sugar in a large bowl then arrange evenly over the base of the dish.
- Reserving the flaked almonds and 2 level tablespoons of the caster sugar, place all the remaining sponge ingredients in the bowl of a food processor and cream together. Smooth this on top of the rhubarb, scatter over the reserved almonds and sugar and bake for about 1 hour or until a skewer inserted at the centre comes out clean. Can be served warm or newly cooled (when it may sink a little but tastes just as good). Accompany with vanilla custard or pouring cream if wished.