Ingredients:

• 200g fresh rhubarb, chopped into 2cm pieces
• 150g plain flour
• 100g caster sugar
• 100g unsalted butter, softened
• 2 large eggs
• 50g ground almonds
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 50g chopped mixed nuts (or sliced almonds)
• 50g light brown sugar
• Pinch of salt

Method:

1. Preheat the oven to 180°C (160°C fan) and grease a 20cm round cake tin.
2. In a bowl, cream the softened butter and caster sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, sift the flour, baking powder, salt, and mix in the ground almonds.
5. Fold the dry ingredients gently into the wet mixture until combined.
6. Pour the batter into the prepared tin and gently press the chopped rhubarb evenly on top.
7. In a small bowl, mix nuts or sliced almonds with the light brown sugar and a small knob of butter to form the crumble topping.
8. Sprinkle the almond crumble evenly over the rhubarb layer.
9. Bake for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean.
10. Allow to cool in the tin for 10 minutes before transferring to a wire rack.