This is dairy and wheat free so I had to give it a whirl and result was FAB. Al loved it.
- 200g rhubarb
- 140g sugar
- zest and juice of half an orange
- 165g powdered almonds
- 4 eggs
- 25g flaked almonds
PurÃ©e the rhubarb with 2 tbsp water, orange zest and juice and 2 tbsp of sugar from the 140g. Leave to cool.
Mix powdered almonds, eggs and sugar together and mix in cooled rhubarb mixture. Pour into cake tin and top with flaked almonds and bake at gas 5 ish for around 30 mins.
Serve with some stewed rhubarb, goats yoghurt, creme fraiche or a compote of rhubarb and strawberry (another new recipe) also delicious even if it did not set!