Pre-heat the oven to 200⁰C.

Butter and flour a 24cm hollow or 21cm round cake tin and sprinkle in the flaked almonds.

Cream the butter/margarine together with the brown sugar using an electric whisk until light and fluffy.

Whisk in the eggs in one at a time (if the mixture splits don’t worry).

Sieve the flour, baking powder and cinnamon into bowl and gradually fold into the mixture with a large metal spoon.

Fold in the grated marzipan and then the rhubarb.

Bake on the middle oven shelf for 35 minutes or until an inserted skewer comes out clean and the cake springs back to the touch.

Turn out of cake tin onto a wire rack and allow to cool.