Pre-heat the oven to 170°C/Fan160°C/Gas Mark 3

Butter a Le Creuset Stoneware 26cm Heritage Rectangular Dish.

Put the rhubarb slices into a mixing bowl with 2 heaped tablespoons of caster sugar and 1 heaped teaspoon of ground cinnamon and mix well and set aside.

In a large mixing bowl, beat the eggs, sugar, vanilla paste, cinnamon, melted butter and ginger together until evenly combined. Add the flour and mix well before finally adding the rhubarb pieces and giving everything a thoroughly good mix to make sure all the ingredients are evenly combined.

Pour the cake mix into the dish and smooth over the top to make sure the batter is evenly distributed and the surface is flat before scattering all the flaked almonds liberally over the top. Then place in the oven and bake for 45-55 minutes or until golden on top and a skewer/knife inserted into the centre comes out clean.

In a mixing bowl whisk the double cream with the cinnamon, icing sugar and vanilla paste either using an electric whisk or hand-whisk until the mix is relatively stiff but still light and not overly dense.

Remove the cake from the oven and allow to cool. Serve with a generous dollop of cinnamon cream.

Cook's Notes

You can substitute the almonds with a scattering of pine nuts and if desired, stir a generous handful of pine nuts into the cake batter before baking.