Rhubarb, almond and blood orange cake

Name: Spring rhubarb, almond and blood orange cake
Ingredients: 150g butter, melted, plus a little extra for the tin; 3 small sticks spring rhubarb (about 300g); Finely grated zest and juice of 2 small blood oranges (or use other oranges if not available); 200g soft brown sugar, plus a little extra for topping; 1tbsp soured cream; 2 large eggs; 180g plain flour; 2 level tsp baking powder; 1 level tsp cinnamon; 75g ground almonds; 2tbsp icing sugar; 1 blood orange, sliced; Vanilla ice cream, or clotted cream

We love rhubarb at Clarke’s – it is used in all manner of ways, including ice creams, sorbets and meringues, or simply baked with sweet wine and blood orange juice. This sweet and tangy cake works especially well with a scented tea.

By Sally Clarke

28 February 2025