Brown Butter, Rhubarb and Almond Tray Bake

Preparation info
  • Serves


    • Difficulty


Appears in
The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

This is such a versatile cake – it’s a doddle to make, keeps well, freezes well and is easy to transport for picnics and school bake sales. For a perfect pudding, serve it warm with crème fraîche or custard and extra poached rhubarb.


  • 360 g rhubarb, trimmed
  • 225 g caster sugar
  • 2 drops


  1. Heat the oven to 190°C/fan 170°C/gas mark 5. Grease and line the base and sides of a 20cm (8in) square baking tin with baking parchment.
  2. Start by preparing the rhubarb. Cut the rhubarb stems into 1cm (½in) pieces. If your rhubarb stems are thick, cut them in half lengt