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.