Fresh rhubarb and almond sponge

We don't have much rhubarb this year but the lovely pink stems were very inviting today whilst I was weeding the veggie patch!

So I made a quick rhubarb and almond sponge. The quick way I make a sponge is to weigh the eggs. Then whatever that weight is, weigh the same for caster sugar, margarine and self raising flour. Beat altogether with 2 tbsp ground almonds, until smooth. In the tin, on top of the cake mixture, I sprinkle over the chopped rhubarb and add a quick topping of crunchy demerara sugar. Bake and wait!

If you fancy trying this recipe check out the recipe section :)