Welcome Lykkers! Rhubarb almond cake is a delightful dessert that perfectly marries the tangy taste of rhubarb with the nutty richness of almonds.

With its moist texture, crunchy almond topping, and vibrant pink hues, it is a dessert that impresses both in flavor and presentation.

The Star Ingredients

Rhubarb

Rhubarb is a perennial vegetable often used as a fruit in desserts due to its tart flavor. Its bright pink stalks are a visual and culinary treat. Rhubarb’s tanginess adds a refreshing contrast to the sweetness of baked goods, making it a popular choice for pies, tarts, and cakes.

Almonds

Almonds lend a nutty, buttery flavor to the cake while adding texture and depth. They can be incorporated in various forms—ground almonds, almond flour, or sliced almonds for garnishing. Almonds also enhance the cake's nutritional profile, providing healthy lipids, protein, and a dose of vitamin E.

The Recipe

Ingredients

For the cake:

2 cups rhubarb, chopped into small pieces, 1 ½ cups all-purpose flour, ½ cup almond flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 cup granulated sugar.

½ cup unsalted butter, softened, 2 large eggs, 1 tsp vanilla extract, ½ cup sour cream or Greek yogurt.

For the topping:

¼ cup sliced almonds, 2 tbsp sugar, 1 tsp cinnamon.

Method

1. Prepare the rhubarb: Toss the chopped rhubarb with a tablespoon of sugar and set it aside. This step helps to draw out some moisture and mellow the tartness.

2. Mix the dry ingredients: In a bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.

3. Cream the butter and sugar: In another bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

4. Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture, alternating with sour cream or Greek yogurt. The batter should be thick and smooth.

5. Add rhubarb: Gently fold in the prepared rhubarb.

6. Assemble and bake: Pour the batter into a greased or lined 9-inch round cake pan. Sprinkle the topping mixture of sugar, cinnamon, and sliced almonds evenly over the batter. Bake in a preheated oven at 350°F (175°C) for 40–50 minutes or until a toothpick inserted in the center comes out clean.

7. Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.

Tips for Success

1. Use fresh rhubarb for the best flavor and texture. If using frozen rhubarb, thaw and drain it well to avoid excess moisture.

2. Almond flour can be substituted with ground almonds if needed.

3. For added flavor, a teaspoon of orange or lemon zest can be mixed into the batter.

Why Rhubarb Almond Cake is Special?

This cake strikes a perfect balance between tart and sweet, making it suitable for various occasions, from afternoon tea to festive gatherings. The almond topping adds a delightful crunch, while the moist crumb keeps it irresistibly tender. The vibrant rhubarb pieces also give the cake a charming, rustic appearance.

Serving Suggestions

Rhubarb almond cake is delicious on its own but pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of custard. It can also be served with fresh fruits or a dusting of powdered sugar for an elegant touch.

A Seasonal Delight

Rhubarb almond cake celebrates the arrival of spring and summer, when rhubarb is in season. Its bright flavors and homely appeal make it a crowd-pleaser, whether served at a picnic, brunch, or dinner party. This cake is a testament to how simple, wholesome ingredients can come together to create something truly special.

Enjoy baking and savoring this delightful cake!