2 large eggs
200g unrefined caster sugar
2 tsp ground ginger
130ml mellow yellow rapeseed oil
350g rhubarb chopped into approx 2cm pieces
175g plain flour
2 tsp baking powder
100g ground almonds
Large handful flaked almonds
Preheat oven to 180°C (160 fan) and line a 24cm (approx 9.5 inch) tin. Rinse the rhubarb (only drain briefly as the moisture will bring out the rhubarbs flavour). Add straight to the mixing bowl followed by the eggs, sugar, ginger and oil. Mix thoroughly. Mix the baking powder thoroughly with the flour and ground almonds, then add these dry ingredients to the bowl. Mix thoroughly again and place into the lined tin, gently pushing out to the edges. Finally sprinkle with a generous handful of flaked almonds.
Bake for around 50 minutes (may be slightly longer) until the almonds are browning, the cake is springy to touch and a skewer inserted comes out clean.
Delicious served with crème fraiche.
Food features and recipes like this appear in the Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes ‘kit’ and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column. It’s free! Go to the top of this page to sign up – we just need your email address. See current and past issues at