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Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Servings 8


  • Small and deep baking tray
  • Tinfoil
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • 8 inch (20cm) round cake tin


  • 300 grams rhubarb
  • 50 grams sugar
  • 3 whole eggs
  • 160 grams ground almonds
  • 140 grams caster sugar
  • 1/2 tsp baking powder
  • 1 tsp almond essence
  • 20 grams flaked almonds optional


  • Slice the rhubarb into large chunks and place into a deep baking tray. Sprinkle the 50 grams of sugar over and cover with tinfoil.
  • Bake at 180°c (360°f) for 10 minutes until barely softened.
  • Once cooked, remove from oven and remove tin foil. Allow to cool slightly.
  • In a large mixing bowl, add the eggs, ground almonds, sugar, baking powder and almond essence. Whisk together until a smooth batter has been formed.
  • Add half the rhubarb to the cake batter and fold in with a rubber spatula.
  • Pour into a greased and lined baking tin.
  • Sprinkle the rest of the rhubarb over the batter, along with the flaked almonds.
  • Bake for 40 minutes at 170°c (340°f) or 160°c (320°c) if fan assisted or until a skewer inserted into the middle comes out clean.


CALORIES: 243 kcal
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.
KEYWORDS: Almond Sponge Recipe, Dairy Free Almond Cake Recipe, Easy Almond Cake Recipe, Gluten Free Almond Cake Recipe, Gluten Free Dessert, Rhubarb Almond, Roast Rhubarb Dessert
Keyword cake, diary free, GLUTEN FREE
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