You will need:
500 g rhubarb
200 g caster sugar
1 tsp vanilla extract
Zest 1 orange (thinly sliced or grated)
160 g self-raising flour
30 g chopped almonds
1 tbsp golden caster sugar
30 g butter (for the tin)
Preheat your oven to 220ºC /fan 200ºC /Gas 7.
Butter a 20 cm Ø springform tin, then line the base with buttered greaseproof paper.
Find a heatproof bowl that fits snugly over one of your medium-sized saucepans.
Bring some water to simmering point in the pan. Break the eggs into the bowl and add the sugar and the vanilla. Place the bowl on top of the pan of simmering water, and beat with an electric whisk for a few minutes until light and foamy.
Take off the heat.
Sift the flour over the mix in batches, mixing gently in between. Whisk to a smooth consistency, then stir through the orange zest.
Pour the batter into the prepared tin, and tip the rhubarb over it. Press gently down on the rhubarb cubes to help them sink. Scatter the almonds over the top, then the golden caster sugar.
Bake for 30 to 35 min.