280g golden caster sugar
225g unsalted butter, at room temperature
zest and juice of one orange
225g self raising flour
100g ground almonds
1 teaspoon baking powder
2 handfuls flaked almonds
To serve: if serving warm then custard or cream, if serving at room temperature then definitely cream!
Don’t worry if it takes longer to bake than the guideline time – the rhubarb releases a lot of juice and this can slow down the baking process.