Rhubarb and almond cake recipe
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- Dish type
- Cakes with fruit
- Rhubarb cake
Rhubarb and almonds combine to create this fruity and nutty delight. A great way to use up your glut of rhubarb and quite the memorable cake when served warm with vanilla ice cream.
68 people made this
- 4 stalks rhubarb
- 140g margarine, at room temperature
- 150g golden caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- zest of 1/2 lemon
- 110g self raising flour
- 200g ground almonds
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 tablespoons flaked almonds
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Preheat the oven to 180 C / Gas 4. Grease and line a 20cm cake tin with baking parchment.
- Prepare the rhubarb by washing and trimming off any tough or white ends. Cut the stalks lengthways then into 5cm lengths and set aside.
- In a large mixing bowl, cream the margarine and sugar together until light and creamy. Beat in the eggs, one at a time, until the mixture is creamy and well combined. Add the vanilla extract and lemon zest and mix well.
- In a separate bowl, sift in the flour then add the ground almonds, baking powder and cinnamon. Fold the dry ingredients into the wet ingredients and mix well. Transfer half of the cake mixture into the prepared cake tin then arrange half of the rhubarb on top to form a layer. Add the remaining cake mixture and smooth the top. Arrange the remaining rhubarb slices on top in a pleasing way and sprinkle over the flaked almonds.
- Bake in the preheated oven for 1 hour or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin.
- When ready to serve, remove from the tin using the baking parchment to help you. Place on a serving plate and slice to serve.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Excellent recipe. Easy to make. Very delicious. Not over sweet.-24 May 2015
Made this to use up the large amounts of rhubarb growing in the garden. Sadly it doesn't use that much rhubarb! Was nice cake although a little bit on the bland side. Looked very good with the sprinkled almonds on the top.-10 Aug 2015
- ¼ cup butter
- ¼ cup almonds, toasted and finely chopped
- 2 cups 1/2-inch-thick sliced rhubarb (fresh or frozen, thawed and drained)*
- 1 cup sugar, divided
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 eggs, separated
- ½ teaspoon almond extract
- ½ teaspoon vanilla
Preheat oven to 350°. Place butter in a 9-inch round cake pan. Place pan in oven for 5 minutes or until butter melts. Remove pan from oven. Sprinkle almonds over butter in pan. Arrange rhubarb over almonds in a single layer. Sprinkle with 1/2 cup of the sugar.
In a small bowl, stir together almond flour, baking powder and salt set aside. In a large bowl, beat egg yolks, 1/4 cup of the sugar, the almond extract and vanilla with an electric mixer on high for 2 minutes or until light and thickened. Stir in flour mixture.
Thoroughly clean and dry beaters. In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg white mixture, one-fourth at a time, into egg yolk mixture. Spoon batter over fruit mixture in pan, spreading evenly.
Bake for 30 minutes or until top is golden brown and springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Loosen cake from sides of pan. Invert onto a serving plate, replacing any rhubarb that stays in pan. Serve warm or cool.
Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake chop remaining rhubarb into ½" pieces.
Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
Place 1 cup butter and ¾ cup sugar in a large bowl. Scrape in seeds from vanilla bean reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top sprinkle with remaining 3 Tbsp. sugar.
Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
Do Ahead: Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.
How would you rate Rhubarb-Almond Cake?
Easy and just right for a summer dessert with a little ice cream and then coffee the next day. Baked mine in a 9x11 ceramic baking dish so needed to reduce the cooking time (maybe 45 min). Worked great. No need for a tart pan.
Can this just be made with 2 cups of almond flour?
This cake is so delicious and moist . I have made it many times and never had a problem with it setting properly. I do not like super sweet things and was hesitant to sprinkle the amount of sugar on top that was suggested but it was Perfect so don’t be afraid. Rhubarb is tart . It is a light and bright cake perfect for any time of day . not so rich and decade that you feel sick after eating it . I love rhubarb and usually just make a simple compote to top everything but this cake is my new go to. The only problem with it you ask. Well it is so good I could literally eat the entire cake pan . so I have to give it away to friends and family :) make it you won’t be sorry!!
Wonderful flavor, as others have written, not too sweet. But the texture of mine is off—it appeared totally browned on top after 70 min so I pulled it out of the oven and unfortunately it came out very loose, almost watery and underdone. Ended up texturally a bit mushy with just the sides and top more crisp. Still delicious but texturally challenged. Definitely go for the 80 minutes even if the top appears brown and a toothpick comes out clean.
I was so pleasantly surprised by this cake! It's buttery and tart and just sweet enough to feel like dessert but not too sweet that you can't eat it for breakfast. I subbed the 3/4 cup almonds with 3/4 cup whole wheat flour due to a nut sensitivity, and used a 9" regular cake pan lined with parchment paper. The cake was super easy to get out. Will definitely make again if I ever have extra rhubarb to use up
Simple, tasty cake. I used a metal 9x13 baking pan. It really is barely sweet, I maybe could have sprinkled even more sugar over the top and bottom. I also think my rhubarb was especially tart.
This may be my favorite cake to make. I don't often make coffee cake type of cakes, preferring layer cakes in general, but this cake, along with some home made vanilla ice cream, is very hard to beat, and the first pan I made was gobbled up quickly as we found ourselves going back for 'one more slice' over and over.
Great. Nice and crusty and the cake doesn't overpower the flavor of the rhubarb. I used an equal amount of almond flour instead of making it myself because I had some from another recipe and it turned out great. Not too sweet. I will definitely make this again. My only complaint is that you definitely need a larger pan. I used an 11-inch tart pan and it was barely big enough. The rhubarb also ate through my pan and left dark marks. Not the end of the world but I will definitely line the pan with parchment paper next time.
Super easy and we ate half the pan as soon as it came out! Not too sweet. We used raw unblanched almonds and it game out great, the nuts add a great texture and bite. The long rhubarb stalks don't cut super easily on top even after cooking, so I might cut them into smaller pieces next time since I don't mind if they sink into the cake.
This recipe tasted as good as it sounds and was a hit at a friend’s birthday party. I used an eleven inch tart pan and made a simple linear design on top. It looked very elegant, and was all gone within a very short amount of time.
Delicious, easy to put together, gorgeous out of the pan. BUT a 9" tart pan is way too small for the amount of batter in this recipe. Mine overflowed. But once I cleaned up the edges and took the side off the removable bottom, it was fine. (Crumbs were good, too!) I watched the video, which I never do and it was fun and helpful.
This post was originally published here May 9, 2016. I’ve since updated the text and photographs. This fabulous cake can be served for brunch or dessert. It’s a wonderful treat when rhubarb is in season!
Sorry for yelling. But I’m excited. Maybe even more so than usual.
Yes. I’m always thrilled for the arrival of seasonal produce. It’s literally what me and my family have based our entire lives on. But these days, it seems even more special. As I approach a full two months of sheltering-in-place by myself, it’s these small, simple joys that are really driving me.
So being able to make a wonderfully fragrant and tender cake with the first stalks of sturdy pink rhubarb really feels like something. And I’m fully embracing it.
This Rhubarb-Almond Cake has been around the blog for a while now. And it’s well loved by many. But I decided to give the photographs a facelift, in hopes of enticing even more of you to try it. Flavored with orange zest, cardamom and a splash of both vanilla and almond extract, this dessert (although I also find it “wholesome” enough to be served at brunch) is as tasty as it is beautiful. And even if you don’t have an ounce of cake decorating skills in your body, you need not to worry. Because this cake looks best when it’s a bit rustic. A simple light dusting of powdered sugar is the only finishing touch you’ll need.
Due to recent events (ahem), I didn’t have a couple of the ingredients I needed when I remade this recipe this past week. But guess what? Nothing bad happened! So I thought I’d share my slight changes, just in case you find yourself in a similar situation. First, I was out of Greek yogurt. In its place, I used one container of fruit-on-the-bottom (it was mango flavor, I believe) low fat yogurt. Second, I only had about half the amount of rhubarb that I would typically use. So in step 5, I simply skipped the middle layer and only used rhubarb for the top. There was a little less overall rhubarb flavor, but the cake was still delicious!
If you’re looking for something special to make Mom for Mother’s Day this weekend, I highly recommend this Rhubarb-Almond Cake. If you try it, let me know!
Rhubarb-Almond Snack Cake
- Calories 377
- Fat 23.3 g (35.9%)
- Saturated 9.7 g (48.5%)
- Carbs 37.4 g (12.5%)
- Fiber 2.1 g (8.4%)
- Sugars 26.3 g
- Protein 6.4 g (12.8%)
- Sodium 200.0 mg (8.3%)
Cooking spray or butter, to grease the pan
all-purpose flour, plus more to coat the pan
unsalted butter (8 ounces), at room temperature
almond paste (not marzipan)
large eggs, at room temperature
Powdered sugar, for dusting (optional)
Arrange a rack in the middle of the oven and heat to 325°F. Coat a 9x13-inch baking pan with cooking spray or a thin layer of butter, then dust with flour and tap out the excess set aside.
Whisk the 1 cup flour, baking powder, and salt together in medium bowl set aside.
Place the butter, sugar, and almond paste in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until the sugar is mostly incorporated, about 1 minute. Increase the speed to medium and beat until thoroughly combined and the mixture is fluffy, about 5 minutes. Stop the mixture and scrape down the sides of the bowl and the paddle with a rubber spatula.
Return the mixer to medium speed and add the eggs one at a time, letting each one incorporate before adding the next, about 2 minutes total. Add the vanilla and beat for 30 seconds more. Stop the mixer and scrape down the bowl and paddle again.
Add the flour mixture, cover the mixer with a kitchen towel (this will help keep the flour from flying out of the bowl), and turn the mixer on to low. Mix until just combined and no visible streaks of flour remain.
Add the rhubarb and fold in with a rubber spatula. Scrape the batter into the prepared baking dish and smooth into an even layer. Sprinkle with the almonds.
Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Remove to a wire rack and let sit at least 45 minutes. Dust with powdered sugar, if using, before cutting and serving.
My rhubarb will soon pop up from its winter hibernation. I love the bright splash of color it adds to the garden this time of year. Growing rhubarb is not a difficult task so it’s great for beginning gardeners. It’s one of those low maintenance, high yield plants that makes you look like you know what you’re doing.
Last year it was more like an ornamental shrub in our raised beds, though. I didn’t use it in one single, solitary recipe for some reason! I’m determined to change that this year. And this recipe is a great place to start (Strawberry Rhubarb Pie is a good place to go next).
It caught my eye as I was flipping through this month’s issue of Bon Appetit. I talked to my mom later that day and she mentioned this beautiful rhubarb cake she had just made from Bon Appetit. That was all the encouragement I needed to add it to my list of recipes-to-try. Thanks to the simple ingredients and abundance of rhubarb, it moved to the top of the list.
The stalks of rhubarb striped across the top appeals to my neat & orderly little heart. Not only does it look good, it tastes good, too! I believe that’s what we call a win-win. The cake is nice and light, thanks to over 8 minutes of being beaten to within an inch of its life in a stand mixer.
I simplified the original BA recipe by substituting vanilla extract for the vanilla beans and almond flour for the blanched almonds. I buy almond flour at Costco and always keep a bag of it in the refrigerator. My husband is kind of obsessed with the stuff, sneaking it into any recipe he can get his hands on. I love the soft, sandy texture and nutty flavor it adds to baked goods.
Since I don’t own a tart pan, I used a glass baking dish lined with a parchment paper “sling.” It worked perfectly, allowing me to lift the entire cake out of the pan once it cooled. This makes for classier plating and easier cutting (you can transfer it to a platter or cutting board). My mom made a round version in a 9″ springform pan, with rhubarb stalks splayed from the center like bicycle spokes. Lots of options!
Call it cake and serve it for dessert. Call it coffee cake and serve it for breakfast. Call it spring and bake with rhubarb!
Rhubarb Almond Cake
adapted from a Bon Appetit recipe
1 c. (2 sticks) unsalted butter, room temperature, plus more for pan
¾ c. plus 3 tablespoons sugar
1 lb. rhubarb stalks, trimmed
1¼ c. all-purpose flour
¾ c. almond flour
1 t. baking powder
¾ t. salt
1 t. vanilla extract
¼ c. plain Greek yogurt or sour cream
- Preheat oven to 350°. Butter an 11″ tart pan, a 9″ springform pan, or an 11″ baking dish lined with parchment paper sling hanging over the long sides. Slice rhubarb in half lengthwise (quarter if very large). Set about 8 of the prettiest pieces aside for the top of the cake chop the remaining rhubarb stalks into ½” pieces.
- In a medium bowl, combine the flour, almond flour, baking powder, and salt set aside.
- Place 1 cup butter and ¾ cup sugar in the bowl of an electric mixer. Beat on hight until light and fluffy, about 4 minutes, scraping down the sides occasionally. Add the vanilla extract. Add eggs, one at a time, and beat until the mixture is pale and fluffy, about 4 minutes.
- Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top, pushing the stalks gently into the batter sprinkle with remaining 3 Tbsp. sugar.
- Bake until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
I have never owned a respectable tart pan, but it would be fun addition if you do a lot of baking and hosting. This 11 Inch Rectangular Tart Pan (Amazon) would work perfectly for this recipe. It’s also good for quiche or shortcakes. Or tarts.
Looking for something delicious to serve with your cake?
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- Leave no rhubarb behind! We make good use of any parts of the stalks we must trim away to fit as the topping by using up the pieces in the batter.
- It&rsquos spring and summers answer to your gluten-free dessert needs!
- Macerating the rhubarb mellows its sharp acidity and amps up its taste, turning it meltingly tender as it bakes.
- The cake is extra moist thanks to the addition of yogurt.
- Using 4 different kinds of almonds adds a nice subtle complexity.
- The nutty almonds, the richness of the yogurt, the floral vanilla, balance the slightly sour and tart rhubarb and the warm notes in the cardamom.
I&rsquom all about cakes that highlight the very best of the season fresh fruit bounty!
Rhubarb and Almond Upside-Down Cake
This easy rhubarb and almond cake is the ultimate dessert for spring and summer.
- Heat oven to 350°F. Place orange juice and 1/3 cup sugar in a large saucepan and cook on low until sugar melts, 2 to 3 minutes. Bring mixture to a boil, then reduce heat and simmer until mixture is syrupy, 2 to 3 minutes more. Remove from heat.
- Oil a 9-inch square cake pan. Line bottom with parchment paper, then oil the parchment. Pour syrup into bottom of pan.
- Trim ends of rhubarb and cut evenly into 4 1/2-inch lengths. Arrange rhubarb, rounded side down, in a patchwork pattern.
- In a medium bowl, whisk together flour, almond meal, salt, baking powder, and baking soda.
- Using an electric mixer, beat butter and remaining 3/4 cup sugar in a large bowl on medium-high until light and fluffy, 3 to 4 minutes. Reduce mixer speed to medium and beat in eggs one at a time, then extracts. Reduce mixer speed to low and add flour mixture in three parts, alternating with buttermilk, beating just until incorporated.
- Spoon batter over rhubarb in pan. Bake until cake is light golden brown and a wooden pick inserted into center comes out clean, 35 to 40 minutes.
- Let cake cool for 15 minutes. Run a butter knife around edges of cake to loosen it from pan. Place a platter over the top of the pan and invert. Peel off parchment. Let cool 10 minutes more before serving.
PER SERVING 315 CALORIES, 14.5 G FAT (6.5 G SATURATED), 6 G PROTEIN, 235 MG SODIUM, 42 G CARB, 2 G FIBER
Five Good Things To Know About Rhubarb
- Rhubarb is sold at farmers’ markets and grocery stores by the pound or by the stalk, like celery. Frozen rhubarb is available year-round in most grocery stores.
- It’s harvested in the spring, with a brief season that spans only from April to June. Good news, though. Rhubarb is easy to freeze and does not require blanching.
- Rhubarb is an extremely hardy perennial plant that can live for 50 years or more. As a result, rhubarb beds often thrive even on abandoned farm property. However, when the plants get too old and the roots get crowded, they need to be divided and replanted to maintain good production.
- The tart stalks are famous for their bright pink color, but they can also be light pink and even pale green. Interestingly, color is no indication of ripeness or sweetness like it is with other fruits.
- The stalks are the only edible part of the plant in fact, the leaves are extremely poisonous due to high levels of oxalic acid. Never eat them.
Rhubarb shines in this upside-down cornmeal cake
Rhubarb was a mystery to me up until a couple of years ago. While I’d of course heard of chefs and home cooks alike fawning over the spring vegetable, I’d never really understood its appeal. The few instances I might have tried rhubarb, it was almost certainly paired with strawberries in a supporting role. But after trying rhubarb on its own, I was awakened to its star power.
Rhubarb’s pleasant tartness is what makes it great in desserts, lending balance to a recipe’s sweetness. Hitting farmers markets and grocery stores in late spring, rhubarb comes in stalks ranging from soft, pale green to deep crimson red. While red rhubarb is most often what you see in glossy food photos, it’s purely for aesthetic reasons, as color isn’t an indication of ripeness or sweetness.
Here, it’s paired with a cardamom-scented cornmeal cake. The cake is a variation on a Dorie Greenspan recipe where I’ve switched up the flavorings to let cardamom’s fragrant warmth mingle with the tartness of the rhubarb.
All upside-down cakes start by putting a layer of whatever fruit or vegetable you desire on top of a mixture of butter and sugar. I opted for a chevron pattern with the rhubarb to make it look extra-fancy, but you can go with any design you want (or just chop the rhubarb into even pieces and spread it out haphazardly). Next, just whisk together the ingredients for the cake batter, pour it on top of the rhubarb and bake.