• 200g plant based butter alternative
  • 180g castor sugar
  • 2 eggs
  • 120g Gluten Free plain flour
  • 90g ground almonds
  • 2 tsp vanilla essence
  • 2 tsp baking powder
  • 5-6 pieces of rhubarb


Select 5-6 pieces of rhubarb

Melt the plant based butter alternative gently over a low heat and then add in the sugar until it has dissolved. Cool a little (you don't want to cook the eggs!) before mixing in the eggs. Add the dry ingredients - flour, ground almonds and baking powder, together with the vanilla essence - to the melted ingredients.

Fold together until you have a smooth batter consistency.

Grease a 20cm / 8in cake tin.

Wash and peel the sticks of rhubarb. Cut them into small pieces and stir ¾ into the batter. Pour into the cake tin.

Arrange the remaining pieces of rhubarb across the top.

Bake in a fan oven at 180C for around 45-50 minutes. Be sure to test the middle is cooked thoroughly by inserting a skewer/knife and making sure it comes out clean and batter free. Leave to cool and then tuck in. Sharing is optional - it's so irresistible that one slice is never enough ;)