Make the most of the last of the rhubarb with this fragrant cake, perfect with a cup of coffee.

Words & Recipe: Lucy Corry  Styling & Photo: Carolyn Robertson

Serves: 6-8

INGREDIENTS

2 tablespoons butter, melted
2 tablespoons brown sugar
500g (about 6 stalks) rhubarb, cut into short lengths
150g soft butter
250g caster sugar
finely grated zest of 1 lemon
1 teaspoon rosewater
3 eggs
100g ground almonds
150g plain flour
1½ teaspoons baking powder
whipped cream or greek-style yoghurt, to serve

METHOD

Heat the oven to 170°C. Grease and line a 23cm round tin.

Pour the melted butter into the prepared tin and sprinkle over the brown sugar.

Neatly place half the rhubarb pieces on top of the butter (pretend you’re laying parquet flooring — the rhubarb needs to fit tightly in an even layer). Set aside.

Beat the butter and caster sugar until light and fluffy, then beat in the lemon zest and rosewater.

Add the eggs, one at a time, beating well after each addition.

Beat in the ground almonds, then sift over the flour and baking powder. Stir to mix.

Scrape half the mixture into the tin (on top of the rhubarb), then cover with the rest of the rhubarb. Carefully spread the remainder of the mixture on top.

Bake for 45-55 minutes, until the cake springs back when pressed and a skewer comes out cleanly when plunged into the cake.

Cool for five minutes, then carefully turn out onto a rack to cool completely.

Serve with a generous dollop of whipped cream or yoghurt.

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