for 1 loaf
- 12 ounces Rhubarb (cut into 2 cm lengths)
- 2 cups All purpose flour
- ¾ cup Whole-wheat flour
- ¾ cup sugar
- ½ teaspoon Baking powder
- 1 pinch salt
- 1 tablespoon ground ginger
- 0.333 cup butter
- 1 egg
- ⅞ cup milk
- ½ cup Almond flour
- powdered sugar
1 Kitchen scale, 1 Small pot, 1 Wooden spoon, 1 Bowl, 1 große Mixing bowl, 1 Hand mixer, 1 Small bowl, 1 Tablespoon, 1 Fine grater, 1 Mini food processor, 1 quadratische Baking dish (24x24 cm), 1 spitzes Small knife, 1 Pastry brush
Heat the oven to 180C (160C fan) 375F, gas 5. Grease a 900 g| 2 lb loaf tin.
Sprinkle the rhubarb with 2 tablespoons plain flour and toss to coat the rhubarb.
Sift the remaining plain flour into a large mixing bowl with the wholemeal flour, sugar, baking powder, salt and ginger.
Melt the butter in a pan, whisk in the egg and milk and stir into the flour mixture. Fold in the ground almonds and rhubarb and pour into the tin.
Bake for 60 - 70 minutes; the cake is cooked when a skewer comes out clean. Leave in the tin for 10 minutes before turning out.
Sift over a little icing sugar just before serving.