Makes 12
⅓ cup self-raising flour
40g butter, diced, chilled
1 tbsp caster sugar
2 tbsp chopped raw almonds
1¾ cups self-raising flour (extra)
¾ cup sugar
½ cup almond meal
125g butter (extra),
melted and cooled
½ cup milk
2 eggs
1 tsp vanilla extract
2 cups (250g) thinly
sliced rhubarb
1 Preheat oven to 200C. Line a 12-mould muffin tin with large paper cases. To make topping, put flour in a bowl and, using your fingertips, rub the butter into the flour. Stir through caster sugar and chopped almonds. Set topping aside until required.
2 Combine flour (extra), sugar and almond meal in a large bowl. In a large jug, whisk butter (extra), milk, eggs and vanilla. Add butter mixture to flour mixture and gently stir with a large metal spoon until combined. Add rhubarb and stir through. Spoon cake mixture into paper cases. Sprinkle 2 tsp topping over each cake. Bake for 15–20 minutes or until cakes spring back when lightly pressed. Transfer cakes to a wire rack to cool.
Note: these cakes will keep for 3 days in an airtight container in the fridge; microwave on high for 10–20 seconds and serve warm.
