Ingredients
- 650 rhubarb
- 75 sunflower margerine
- 20 cm greased
- 2 1/2 cm lengths
- 1 egg yolk
- 1/2 sugar
- 175 g self raising wholemeal flour
- 100 g muscovado sugar (light)
- 25 g butter
- 2 tb almonds (ground)
- 1/4 ts cinnamon (ground)
the fruit. Bake for 30 minutes until the cake is golden. Leave in the tin for 5 minutes, then turn out. Serve warm with Fromage Frais.
