Spring is Rhubarb harvesting time.
175g butter, melted
225g castor sugar
2 medium eggs, beaten
zest of 1 Orange
3 egg whites
225g Self-Raising Flour
50g ground almonds
1 teaspoon baking powder
200g Rhubarb stalks, 1cm pieces
30g Plain Flour
10g Demerara sugar
1/2 teaspoon ground ginger
10g flaked almonds
Lightly grease and line a 900g loaf tin.
Start the topping.
Rub together the flour and butter with your finger tips to form rough breadcrumbs.
Stir in the sugar, ground ginger and flaked almonds.
Whisk together the melted butter, sugar, whole eggs and orange zest until thick.
In a separate bowl, beat the egg whites until stiff.
Fold in flour, almonds and baking powder into butter mix, followed by the rhubarb.
Fold in the whisked egg whites.
Pour into prepared loaf tin.
Sprinkle on topping.
BAKE for 1 hour.