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What you’ll need

butter

140g unsalted butter, plus more for greasing

egg whites

4 egg whites

caster sugar

½ cup caster sugar

Unavailable

1 teaspoon rosewater

almond meal

⅔ cup almond meal

flour

⅓ cup The Healthy Baker Plain Flour

sea salt

pinch sea salt

rhubarb

2 cups rhubarb, cut into small chunks

1

Preheat oven to 180°C and grease a fluted cake mould or bundt tin.

2

Melt the butter then let cool to room temperature. Whisk together the egg whites, sugar and rosewater until soft peaks form.

3

Fold through the almond meal, flour and salt and finally add the cooled butter and mix until well combined.

4

Spoon mixture into cake tin, top with the rhubarb, sprinkle with extra sugar and bake for 30 minutes or until the cake is cooked through.

5