Serves 10
125g butter
1 cup raw sugar
3 free-range eggs
1 and a half of cups plain flour
2 tsp baking powder
2 tsp ground cinnamon
3 quarters of a cup ground almonds
3 quarters of a cup milk
1 cup organic rhubarb, sliced into 2cm lengths

Topping:
80g butter
half cup plain flour
half cup raw sugar
quarter of a cup of flaked almonds

1. Preheat oven to 180ºC. Grease and line a 23cm springform tin.
2. Using an electric mixer, cream butter and sugar until soft and creamy, add eggs one at a time and beat until fully incorporated and sugar has dissolved.
3. Sift flour, baking powder and cinnamon into egg mixture. Add ground almonds and milk and fold through gently using a large metal spoon. Be careful not to over mix. Spoon mixture into springform tin and scatter over sliced rhubarb.
4. To make topping, rub butter into flour using your fingertips.
Add sugar and mix to combine. Scatter topping over rhubarb with flaked almonds. Bake for 1 hour and 15 minutes or until a skewer comes out clean when tested. Allow cake to cool for 10 minutes before removing from the tin. Serve sliced with double cream, if desired.