Step 1

Preheat oven to 350˚F and grease a 8” cake pan with removable bottom. Also, line the sides with parchment paper for easy removal.

Step 2

In a large bowl, mix in your dry ingredients till well combined.

Step 3

In a separate bowl, cream your sugar and butter together until you have a homogenous mixture. Then, mix in the rest of the wet ingredients.

Step 4

Make a well in the dry ingredients then pour wet ingredients and mix till well combined.

Step 5

Pour batter in the cake pan then add chopped rhubarb, almond slivers and raw cane sugar in that order.

Step 6

Bake for 30-40 minutes or until toothpick comes out clean.

Step 7

Remove from oven, let cool for 10 minutes, then remove from cake pan. Keep refrigerated for up to 4 days.