Ingredients
- 650 rhubarb
- 75 sunflower margerine
- 20 cm greased
- 2 1/2 cm lengths
- 1 egg yolk
- 1/2 sugar
- 95 gr self raising wholemeal flour
- 85 gr muscovado sugar (light)
- 24 gr butter
- 16 gr almonds (ground)
- 1 gr 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.
