Rhubarb & Yogurt Cake

{{{message}}}

150g Rhubarb, trimmed

70g Greek Yogurt

60g Ground Almonds

190g Self Raising Flour

2 Medium Eggs

130g Baking Spread

130g Caster Sugar

10g Soft Brown Sugar

10g Flaked Almonds

1 x 20cm loose base cake tin

Pre-heat the oven to 180°C/350°F/Gas Mark 4.

Line the base and sides of the tin with some baking parchment.

Put the flour, eggs, ground almonds, caster sugar, yogurt and spread into a food processor and blitz until smooth.

Pour into the prepared tin, chop the rhubarb into large chunks and scatter over the top.

Sprinkle over the brown sugar and the almonds.

Bake for 35-40 minutes until golden and firm to the touch.

Serve warm or cold.