RHUBARB AND ALMOND CAKES:

INGREDIANTS:

MILK -125ML
BLANCHED ALMONDS,TOASTED -40 GM
BUTTER,SOFTENED -80 GM
VANILLA EXTRACT -1 TEASPOON
CASTER SUGAR -110 GM
EGGS -2
SELF-RAISING FLOUR -150 GM

POACHED RHUBARB :

TRIMMED RHUBARB
CHOPPED COARSELY - 250 GM
WATER -60 ML
WHITE SUGAR -110 GM

METHOD:

PRE HEAT OVEN TO MODERATE [180C/160C FAN –FORCED].GREASE A 6-HOLE TEXAS [3/4-CUP/180 ML]MUFFIN PAN.

MAKE POACHED RHUBARB.

MEANWHILE ,BLEND OR PROCESS MILK AND NUTS UNTIL SMOOTH.

BEAT BUTTER ,EXTRACT AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY .ADD EGGS ,ONE AT A TIME ,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS [MIXTURE MIGHT SEPARATE AT THIS STAGE,BUT WILL COME TOGETHER LATER];TRANSFER TO LARGE BOWL.STIR IN SIFTED FLOUR AND ALMOND MIXTURE.

SPOON MIXTURE EQUALLY AMONG MUFFIN PAN HOLES;BAKE 10 MINUTES.CAREFULLY REMOVE MUFFIN PAN FROM OVEN;DIVIDE DRAINED RHUBARB OVER MUFFINS,BAKE FURTHER 15 MINUTES.

STAND MUFFINS 5 MINUTES;TURN TOP-SIDE UP,ONTO WIRE RACK TO COOL.SERVE WARM OR COLD WITH RHUBARB SYRUP.
POACHED RHUBARB :

PLACE INGREDIANTS IN MEDIUM SAUCEPAN;BRING TO BOIL.REDUCE HEAT;SIMMER,UNCOVERED,ABOUT 10 MINUTES OR UNTIL RHUBARB IS JUST TENDER.DRAIN RHUBARB OVER MEDIUM BOWL;RESERVE RHUBARB AND SYRUP SEPARATELY.