Ingredients

• 350g/12oz rhubarb, prepared, cut into 4cm/1in lengths
• 200g/8oz golden caster sugar
•   small orange, finely grated zest and juice of half
• 140g/5oz butter, softened
• 2 eggs, beaten
• 1 tsp baking powder
• 85g/3oz self-raising flour
• 100g/4oz ground almonds
• 25g/1oz butter, for topping
• 25g/1oz light muscovado sugar, for topping
•   small orange, finely grated zest of half, for topping
• 50g/2oz slivered almonds, for topping
•   icing sugar, for dusting

Method

1. Mix the rhubarb with 50g/2oz of the caster sugar and the orange zest. Set aside for 1 hour, stirring once or twice.
2. Preheat the oven to 190C/Gas 5/fan oven 170C. Butter and line the base of a 7.5cm/3in deep, 23cm/9in round loose-bottomed cake tin. Cream the butter and remaining caster sugar in a bowl until fluffy. Add eggs, baking powder, flour and ground almonds. Beat gently until smooth, taking care not to overmix. Stir in orange juice, spoon into the tin, and level with a spoon. Drain the rhubarb in a sieve over a bowl. Spoon the chunks over the cake mixture. Bake for 25 minutes.
3. Reduce the oven to 180C/Gas 4/fan oven 160C. For the topping, melt the butter, then stir in the sugar, zest and almonds. Sprinkle over the cake and cook for 15-20 minutes or until firm in the centre. Cool in tin for 20 minutes, then transfer to a rack. Peel off the paper and dust with icing sugar before serving.

Notes