Preheat your oven to 175C. Find a large flan dish or medium roasting dish.

Butter the base of the dish then scatter over a handful of sugar.

Rinse and cut your rhubarb into bite sized chunks then arrange them in the dish.

Pour the aquafaba from a can of chickpeas or white beans into a large mixing bowl. Keep the beans/chickpeas in a box in the fridge to use later today or tomorrow.

Whisk the aquafaba until frothy, then add the 1/2 mug of caster sugar and whisk until creamy.

Fold in the plain flour and baking powder (if your aquafaba came from an unsalted tin, add a pinch of salt now too).

Stir in the milk, oil and vanilla. You should have a thick, creamy batter. If it’s too thick, add a splash more milk and stir again.

Pour the batter over the rhubarb and spread it evenly. Scatter over the handful of flaked almonds if using.

Bake in the oven until golden brown and just set. This should take approximately 20-30 minutes. The cake should still have some wobble and the rhubarb should be just cooked through and tender.

If you find it’s browning too much on top before being cooked through, move it to a lower part of your oven and cover the dish with a baking sheet or some baking parchment.

Serve warm in large scoops with a dollop of yoghurt or custard. Or allow it to chill and set – the texture will become less pudding-like and more cake-like as it cools. You can then slice it and serve it in wedges like a regular cake.

Feel free to play around with the recipe substituting seasonal fruit or frozen berries as you like. I even make a savoury version with asparagus or cherry tomatoes, fresh herbs and feta. Simply substitute the sugar for more flour and seasoning.