25 g Butter or sunflower marg.
100 g Light muscovado sugar
1/4 ts Ground cinnamon
650 g Rhubarb
175 g Self raising wholemeal flour
75 g Sunflower margerine
2 tb Ground almonds
1 Egg yolk
Preparation: cut the rhubarb into 2.5cm lengths.
1. Preheat the oven to 200C/400F/Gas 6.
Place the butter, half of the sugar and the cinnamon in a pan and
cook for 2 minutes.
Arrange the rhubarb over the case of a 20cm greased and base lined
cake tin, leaving a border around the edge. Pour over the cinnamon
mixture.
2. Sift the flour into a bowl and rub in the fat. Stir in the ground
almonds and remaining sugar and mix to a soft dough with the yolk
and two tablespoons of cold water.
3. Roll out the dough to the same diameter as the tin and lay over
the fruit. Bake for 30 minutes until the cake is golden. Leave in
the tin for 5 minutes, then turn out. Serve warm with Fromage Frais.
Calories: 243 per serving Protein: 4g Carbohydrate: 29g Fat: 13g (medium)
Saturated fat: 3g (medium) Added sugar: 12g (high) Fibre: 5g (medium) Salt:
0.27g (low)
Yields
8