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Ingredients
  • 200g/7oz softened butter, plus extra for greasing
  • 200g/7oz caster sugar, plus 3 tbsp for the topping
  • 3 large free-range eggs
  • 1 tsp vanilla extract or almond extract
  • 200g/7oz ground almonds
  • 200g/7oz self-raising flour
  • 1 tsp baking powder
  • 300g/10½oz slender young rhubarb, trimmed and cut into roughly 2cm/¾in lengths
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