• 1 & 1/4 cup of fresh rhubarb chopped
• 1 cup plain flour
• 1 tsp bicarbonate soda
• 1 tsp baking powder
• 1 tbs apple cider vinegar
• 1 tsp vanilla extract
• 1/3rd cup oil
• 1/4 cup almond milk or dairy milk
• 1/2 cup of caster sugar
• 1/2 cup of almond flakes
1 Pre heat oven 180 degrees Celsius, gas mark 4. Line a round 8inch cake tin with grease proof paper and oil the sides.
2 In a large bowl add the flour, baking powder, bicarbonate soda, almond flakes, sugar and mix.
3 In a jug add the oil, vanilla, milk, vinegar and whisk.
4 Pour the wet into the dry ingredients and combine until smooth batter.
5 Add the chopped rhubarb and fold in. I lightly cooked my rhubarb with a splash of water for about 5 minutes until tender, then added it into the batter.
6 Pour the cake batter into the tin, top with more rhubarb and almond flakes (optional) and bake in the oven for 25 minutes, insert a skewer to check if cake is cooked. Switch the oven off an leave in for another 5 minutes.
7 Allow the cake to cool and serve with hot custard.