(almost a pudding and delicious served with cream or ice-cream)

400g rhubarb trimmed and cut into 2.5cm (1 inch) pieces

120g caster sugar

100g ground almonds

Half teaspoon of baking powder

2 eggs lightly beaten

Grated zest of 1 small orange

2tbsp orange juice

75g self-raising flour

25g flaked almonds (optional)

1. Preheat oven to 190c or gas mark 5

2. Grease a round 23cm springform cake tin and tin it with baking paper

3. Place rhubarb in a bowl with 50g of the sugar and leave for 30 mins

4. Beat remaining sugar with the butter then whisk in the eggs

5. Using a metal spoon gently fold in the flour, baking powder and ground almonds

6. Stir in the orange zest and juice

7. Stir in the rhubarb and sugary juices into the cake mixture and spoon into the prepared tin.

8. Place the tin on a baking sheet, sprinkle with the flaked almonds if using and put into the oven

9. Bake for 25 mins then reduce the oven temp to 180c (gas 4) and cook for a further 25 mins or until firm. Let the cake cool in the tin before you turn it out.