Preheat the oven to 180ºc/160ºc fan and line a deep 8” round cake tin
Beat together the butter and sugar in a bowl
Add the ground almonds, flour, eggs, yoghurt and Nielsen Massey AlcoholFree Vanilla Extract
Beat together and pour into the cake tin
Top with pieces of fresh rhubarb
Sprinkle over some extra brown sugar
Bake in the oven for 45-55 minutes
Leave to cool in the tin
Serve with ice cream, cream, or vanilla custard
