I have already posted this as a pudding, served warm.  But this is the version for a cake. This is another of Bel Jeffrey’s flawless recipes.  I don’t ever tinker this one because it’s bang on.  You will need a 25cm springform pan – yes, a large production.

When cooking, all oven are different, so if yours is fierce and you feel the top is baking fast – you don’t want those almonds to scorch – just put a piece of foil over the top around 45 mins into the bake. Be quick, don’t let the hot air escape too much and DON’T slam the door shut in your haste either.

Rhubarb and Sour Cream Cake with Almond Topping

280g plain flour

3 teaspoons baking powder

Good pinch of salt

60g unsalted butter at room temperature

320g light brown sugar

1 X-large free range egg

Vanilla extract – be generous, at least two teaspoons

1 heaped cup of full fat sour cream.  Don’t be tempted to sling the whole pot in. I know it’s annoying to use 260mls of 300 but cake will get too moist.

4 cups rhubarb – it’s about seven to eight medium sticks. Chop the rhubarb to around thumbnail size.

Flaked almonds – get a new packet so they’re fresh. You’ll need at least half a cup – I use at least three quarters of a cup and load it up.

1/3 cup raw sugar to sprinkle over the almonds. I use demerara just to be contrary

Preheat oven to 180 convection and butter/ line a 10-inch springform pan – I do bottom and sides

In a bowl whisk together the flour, baking powder, salt. Set aside.

Beat the butter and brown sugar – there’s not a lot of butter so it’s going to clump. Resembling wet sand is what you’re after.

Add the egg and beat until the mixture is well combined.

Add the sour cream and vanilla and beat to combine.  Do not drink the batter at this stage – it tastes like caramel and is very tempting.

Add the flour mixture and mix just until combined.  Do NOT overmix.

Fold in rhubarb.

Spread the mixture into prepared pan

Sprinkle top of the cake with flaked almonds followed by the extra sugar.

Bake for 70 minutes. If it’s browning but a skewer isn’t coming out clean, put a loose sheet of foil on top to protect while it continues to cook. I have baked up to 90 mins.  Start checking from about an hour though, depending on your oven.

The sugar does not need to melt. The almonds simply need to look toasted.

Dust with icing sugar for your final flourish.  Do not share.  Eat it all yourself with ice cream or custard, or both…and even pure cream poured with abandon.