- Rhubarb Tray Bake.jpg (37.33 KiB) Viewed 200 times
Takes: 1 hour 10 minutes (plus cooling time)
Serves: 9
No nutritional information available.
Ingredients
- 200g unsalted butter, softened, plus extra for greasing
- 200g caster sugar, plus 3 tbsp
- 200g self-raising flour, plus extra for dusting
- 75g ground almonds
- 3 eggs
- 2 tsp vanilla extract
- 300g rhubarb, trimmed and cut into 3cm pieces
- 10g pistachio nuts, chopped
- Icing sugar, for dusting
Method
1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease a 20cm square cake tin and line with baking paper.
2. Using an electric mixer, beat together the butter, sugar, flour, ground almonds, eggs and vanilla extract until smooth. Dust a little flour over one-third of the rhubarb, then fold through the cake mix. Spoon into the tin. Top with the remaining rhubarb and sprinkle with the extra sugar.
3. Bake for 40 - 45 minutes or until a cocktail stick inserted in the middle comes out clean. Cover with foil if the cake starts to brown too much. Cool in the tin for 10 minutes, then turn out onto a wire rack. Sprinkle with the pistachio nuts and dust with icing sugar. Cut into 9 squares and serve warm or cold.
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