100g butter, room temperature
100g golden caster sugar
100g almonds roughly chopped
1 tsp ground cinnamon
250g dark muscovado sugar
1 large egg
225g gluten free plain flour
1 tsp bicarbonate of soda
2 x 142ml cartons lactose free cream
300g rhubarb, cut into 1cm pieces
Serves - 6
Preheat the oven to 180C/gas 4/fan 160C. If baking to cut into squares, line a 33 x 23 x 5cm baking tin with non-stick baking parchment.
If serving as a pudding simply grease a similar-sized ovenproof dish with a little lactose free butter.
Melt about 15g/1⁄2oz of the lactose free butter and stir into the caster sugar, almonds and cinnamon in a bowl. Set aside.
Cream together the rest of the lactose free butter with the muscovado sugar and egg.
When smooth and creamy, stir in the gluten free flour, bicarbonate of soda, 1⁄2 tsp salt and the lactose free cream. Lastly, stir in the rhubarb.
Pour the rhubarb mixture into the prepared tin and sprinkle with the sugar and almond topping.
Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean.
Serve immediately as a pudding, or leave to cool and cut into squares. Keeps for 4-5 days in an airtight tin.
Recipe adapted from: Good Food