Recipe of the week: rhubarb and almond cake

If rhubarb isn’t in season, you can use raspberries, blackberries or even blueberries for this versatile cake

a round brown cake with chunks of rhubarb on a white platter
Recipe from A Table full of Love: The Cookbook by Skye McAlpine

The idea of throwing chopped rhubarb into cake batter, raw, like little sticks of Brighton rock, came to me via my friend Sarah Standing, says Skye McAlpine. And it is sheer genius. When rhubarb isn’t in season, you could use raspberries (frozen or fresh), blackberries or even blueberries.

Ingredients: serves ten people

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