This is my Rhubarb and Almond Pudding, It's a tasty, squidgy pud, that's made without flour. The tartness of the rhubarb complements the sweetness of the sponge nicely.
Preheat the oven to 180c and place the rhubarb in a large dish (approx. 18x25cm). Sprinkle 100g of the sugar over the rhubarb and put to one side
In a large bowl, whisk the ground almonds, butter, the other 200g of sugar, eggs, vanilla extract and salt to a thick paste. Spread this mixture over the rhubarb and then sprinkle the chopped almonds over the top. Place in the oven and cook for 40-45 minutes - until the top looks nicely browned.
Take out of the oven and leave to cool for a couple of minutes before serving. Serve with nice with a dollop of cream, crème fraiche or ice cream.
Notes
Nutritional Information is per serving, without the serving suggestion of ice cream or creme fraiche.