Celebrate rhubarb and rose season with this financier style rose rhubarb orange cake, an easy French teatime treat with reduced sugar, making it also ideal for breakfast or brunch - or dessert served with rhubarb compote and some rose macarons.
Preheat oven to 180°C/160°Cfan/360°F/Gas 4. Line a 23cm non-stick cake tin with parchment paper.
Wash rhubarb, cutting off the extremities and cut into 5cm sticks. Place in a non-stick roasting tin with 1tsp of the orange zest and all the juice. Add rose water and sprinkle over rhubarb with cane sugar. Roast until soft for 10 minutes. Set aside to cool.
In a large bowl, cream together the butter and sugar until pale and fluffy - either using a ballon whisk o mix together in a mixer.
Gradually whisk in the orange zest, eggs, whites, ground almonds, flour, baking powder until mixed together.
Place the roasted rhubarb in the bottom of the cake tin and top with the mixture. Sprinkle over the slivered almonds, if using, and bake for 25-30 minutes until golden.
Leave to cool in the cake tin for 10 minutes then remove and cool on a wire rack. Brush over the rhubarb, orange and rose juices from the roasting tin onto the cake.