Ingredients
4 stalks rhubarb
3 eggs
250g sour cream
1 cup almond meal
1 tblsp plain flour
2 tsp vanilla
2 tbsp sugar plus extra
1 tbsp water
Method
Preheat oven to 180 degrees. Place all ingredients except rhubarb into a bowl and whisk to combine. Cut the rhubarb into lengths to fit standing around the outside of 4 greased x 250ml ramekins and sprinkle with sugar. Divide the cake mixture into the ramekins and bake for 25 minutes or until set. Serve with ice cream and dusted icing sugar.
