Little My's Rhubarb Pie Cake
Adapted from the Moomins Cookbook
Serves 6-8 people
Preparation time: 15 minutes
Cooking time: 30 minutes
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100g/3.5 ozs melted butter
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60grams/2ozs superfine or caster sugar
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1 egg
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1 teaspoon vanilla extract
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60g/2ozs almond meal (or plain flour)
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30g/1oz almonds, chopped
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1 teaspoon baking powder (check that it is gluten free if you are making a GF cake)
For the topping
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6 stalks of rhubarb, washed and chopped into small pieces
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60g raw or demerara sugar
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15g/0.5oz almonds, chopped
You will also need an 18cm/7inch springform tin or pie dish. Best served with vanilla ice cream.
Step 1 - Preheat the oven to 200C/400F. Line a springform tin with a circle of paper that goes up the side of the tin (or grease a pie dish with some butter). In a bowl or a jug, whisk the melted butter, sugar, vanilla and egg until combined. In another bowl, mix the almond meal or flour, chopped almonds and baking powder until mixed through and then add the buttery mixture to the dry mixture. Place mixture in the prepared tin or pie dish.
Step 2 - Sprinkle the mixture with the extra chopped almonds, the raw sugar and rhubarb pieces. Bake for 30 minutes and serve with vanilla ice cream.