Photo of Almond & rhubarb cake by WW

Almond & rhubarb cake

Points® value
Total Time
1 hr
20 min
40 min
Tender rhubarb in a moist almond sponge, this cake is the perfect afternoon pick me up



250 g, trimmed and chopped

Caster Sugar

40 g

Freshly squeezed orange juice

55 ml

Low Fat Spread

100 g

Caster Sugar

70 g

Egg, whole, raw

3 medium, raw, beaten

Ground Almonds

70 g

Plain White Flour

30 g


30 g, flaked


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 20cm springform tin with greaseproof paper.
  2. Put the rhubarb, sugar and orange juice in a pan and cook over a low heat for 6-8 minutes until the rhubarb is nearly tender. Set aside to cool slightly.
  3. To make the sponge, beat the low-fat spread with the sugar until light and creamy. Gradually add the eggs and beat well. Fold in the ground almonds and flour.
  4. Remove the rhubarb from the pan using a slotted spoon. Fold into the cake batter, and spoon into the prepared tin. Scatter the flaked almonds over the top and bake for 30 minutes until golden and a skewer inserted into the centre of the cake comes out clean.
  5. Let cool in the tin. To turn out, invert onto a plate and remove the paper. Turn the cake the correct way up before slicing and serving.


You can serve each slice of cake with 1 tbsp half-fat crème fraîche. Remember to add the SmartPoints on.