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Prep 10 mins
Cooking 30 mins
Serves 8
A deliciously sweet yet nutty cake that is perfect for afternoon tea!
Preheat oven to 180°C and grease a fluted cake mould or bundt tin.
Melt the butter then let cool to room temperature. Whisk together the egg whites, sugar and rosewater until soft peaks form.
Fold through the almond meal, flour and salt and finally add the cooled butter and mix until well combined.
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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