Ingredients

• 4 EGGS
• 0.33333334 cup CASTOR SUGAR
• 9 tablespoons DAIRY-FREE MARGARINE
• 3 cups ALMOND MEAL
• 0.5 cup RICE FLOUR
• 1 teaspoon BAKING POWDER
• 1 LEMON ZEST
• 4 stalks RHUBARB
• 2 teaspoons CASTOR SUGAR

Steps

• 1) Pre-heat the oven to 180 C/355 F.
• 2) Grease a 25 cm/9 inch cake tin and line the bottom with a round of baking paper.
• 3) Wash the rhubarb stalks, cut into 1 inch lengths and while still slightly damp from washing, in a small bowl combine with the 2tsp of extra castor sugar to coat and set aside.
• 4) Beat the eggs and sugar using either a hand-held electric beater or a stand-up mixer for 5 minutes until very thick and pale in colour.
• 5) Slowly beat in the soft butter, then beat for a further few minutes.
• 6) A few small lumps of butter will remain, this is okay.
• 7) Gently fold in the almond meal, rice flour, baking powder and lemon zest.
• 8) Spoon the mixture into the cake tin.
• 9) Dot the rhubarb pieces on top, gently pushing them down into the batter a little.
• 10) Bake for 35-40 minutes until a skewer pushed into the centre of the cake comes out clean and the rhubarb is tender.
• 11) Cool in the tin before serving dusted with icing sugar and softly whipped cream on the side.
• 12) Enjoy!.