Preheat oven to 180C.

Line the base and sides of 23cm spring form pan with baking paper. We recommend a double layer of paper on the sides to prevent over browning.

Cream the butter and sugar with a stand mixer until really light in colour and creamy.

Add the eggs and beat until well combined. Add the two extracts and beat again until combined.

Add the flour, the baking powder and the milk. Beat just until well combined,

Pour the batter into the lined baking pan, making sure it’s spread evenly in the pan. 

Sprinkle the rhubarb over the top and slightly press it into the batter. Sprinkle the almond flakes over the rhubarb and then sprinkle the sugar over the whole cake evenly.

Place into the centre of the oven and cook for approx 35mins or until a skewer placed into the centre of the cake comes out clean.

Allow the cooked cake to cool slightly then remove from the pan.

Serve warm with fresh cream.