Rhubarb and Almond Cake

Rhubarb and Almond Cake is a beautifully rustic dessert that brings together the tartness of fresh rhubarb with the rich, nutty flavor of almonds. Moist, tender, and slightly crisp on the edges, this cake is as perfect with your morning coffee as it is served with a scoop of cream for dessert.

Why You’ll Love This Recipe

This cake is a celebration of seasonal ingredients and simple baking. You’ll love the contrast of the soft almond crumb with the bright tang of rhubarb. It’s elegant enough for guests, yet easy enough for everyday baking. Plus, it’s a one-bowl wonder with no fancy equipment required.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rhubarb stalks
• Granulated sugar
• Unsalted butter
• All-purpose flour
• Blanched almonds or almond flour
• Baking powder
• Kosher salt
• Eggs
• Greek yogurt or sour cream
• Vanilla bean or vanilla extract

Directions

this recipe

1. Preheat the oven to 350°F (175°C). Grease and line an 8 or 9-inch cake pan with parchment paper.
2. Slice rhubarb: cut some into long strips for the top, and chop the rest into small pieces.
3. If using whole almonds, pulse them in a food processor with the flour, baking powder, and salt until finely ground.
4. In a mixing bowl, cream the butter and most of the sugar until light and fluffy. Add the vanilla and eggs one at a time, mixing well.
5. Mix in the almond-flour blend, followed by the yogurt or sour cream, until just combined.
6. Fold in the chopped rhubarb and spread the batter into the pan. Arrange the rhubarb strips on top and sprinkle with the remaining sugar.
7. Bake for 70–80 minutes or until the top is golden and a toothpick inserted comes out clean.
8. Cool in the pan before removing and serving.

Servings and timing

This cake serves 8 to 10 people.
Prep time: 20 minutes
Cook time: 75 minutes
Total time: About 1 hour 35 minutes

Variations

• Gluten-Free: Use a gluten-free flour blend in place of regular flour.
• Dairy-Free: Substitute butter with a plant-based alternative and use a dairy-free yogurt.
• Citrus Twist: Add lemon or orange zest to the batter for a fresh flavor boost.
• Crumble Topping: Add a simple almond streusel topping for a crunchy finish.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm slices in the microwave for 15–20 seconds or in a 300°F oven for about 10 minutes.
You can also freeze individual slices wrapped in plastic and foil for up to 2 months.

FAQs

What does rhubarb taste like in a cake?

Rhubarb adds a bright, tart flavor that complements the sweetness of the cake and the nuttiness of almonds.

Can I use frozen rhubarb?

Yes, but be sure to thaw and drain it well before adding to the batter to avoid extra moisture.

Can I use almond flour instead of whole almonds?

Absolutely. Use about ¾ cup of almond flour to replace the ground almonds.

Do I need to peel rhubarb?

No, just trim the ends and any tough outer strings if present.

How do I know when the cake is done?

The top will be golden and a toothpick inserted into the center should come out clean.

Can I make this cake in advance?

Yes, it actually tastes better the next day as the flavors meld.

What can I serve this cake with?

It’s great on its own or paired with whipped cream, crème fraîche, or vanilla ice cream.

Can I use a different fruit?

Yes, raspberries or plums pair beautifully with the almond base as well.

Is this cake suitable for freezing?

Yes, it freezes well. Wrap tightly and thaw overnight in the fridge.

Why is my cake dense?

Be sure not to overmix the batter and check that your baking powder is fresh.

Conclusion

Rhubarb and Almond Cake is a delightful dessert that’s as pleasing to look at as it is to eat. With its tender crumb, beautiful ruby streaks of rhubarb, and subtle almond flavor, this cake will quickly become a seasonal favorite. Whether served at brunch or for dessert, it’s a cozy yet refined bake that celebrates spring in the most delicious way.

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