1

Place the almond meal, sugar, flour and salt in a food processor and blend for 5 seconds. Add cream, eggs and yolks and process until smooth. Remove to a container or jug.

2

The batter can be made the day before and kept in the fridge.

3

Meanwhile, place the rhubarb on a lightly greased tray. Sprinkle evenly with sugar and bake in an oven for 5-7 minutes or until just soft. The rhubarb will continue cooking so don't worry if it's a little firm.

4

Pour batter into four shallow dishes to come 2/3 of the way up the sides. Place rhubarb gently on top in a row. Bake for 15-20 minutes or until puffed and golden. The middle should be just set.

5

Dust with icing sugar and serve with cream or ice-cream.

Serving size: ¼ of the recipe.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.