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Rhubarb & Yogurt Cake Ingredients • 150g Rhubarb, trimmed • 70g Greek Yogurt

SERVES 6 PEOPLE

PREP 10 MINS

COOK 40 MINS

• 130g Caster Sugar • 10g Soft Brown Sugar • 10g Flaked Almonds • 1 x 20cm loose base cake tin

• 60g Ground Almonds • 190g Self Raising Flour • 2 Medium Eggs • 130g Baking Spread Method Pre-heat the oven to 180°C/Gas Mark 4. Line the base and sides of the tin with some baking parchment.

Put the flour, eggs, ground almonds, caster sugar, yogurt and spread into a food processor and blitz until smooth. Pour into the prepared tin, chop the rhubarb into large chunks and scatter over the top. Sprinkle over the brown sugar and the almonds. Bake for 35-40 minutes until golden and firm to the touch. Serve warm or cold.

British Self Raising Flour 55 p 1.5kg 3.7p per 100g

6 Medium Free Range Eggs 85 p 6 pack 14.2p each

Authentic Greek Yogurt £1.49 500g 29.8p per 100g

Light Brown Sugar

Caster Sugar £1.35 1kg

69 p 500g 13.8p per 100g

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