Ingredients
Topping
Method
1.Heat oven to 180ºC. Grease and line a 20cm-square cake tin.
2.Beat the spread and sugar until light and fluffy. Add in the maple syrup and eggs, beating briefly until combined. Sift in the flour, baking powder and spices, then stir in the ground almonds to combine. Dissolve the baking soda in water and add to the batter mixture. Don’t be concerned if it curdles or splits at this point. Fold in half of the rhubarb pieces and leave to stand for 5 minutes – it will thicken slightly during this time.
3.Pour and scrape the mixture into your tin and sprinkle over the remaining rhubarb and chopped almonds.
4.Mix the topping ingredients together and spoon over the top. Bake for 45-55 minutes or until it springs back when pressed gently. Cool in the tin for 10 minutes, then gently turn out.
5.Dust with icing sugar just before serving.
You can replace the olive oil spread with softened butter if you’re not avoiding dairy. Gluten-free cake batter is always more sloppy than when regular flour has been used. This is the trick to making sure the result is a lovely moist cake, not one that has the texture of sand!
Note
