Description
This Rhubarb and Almond Cake is a moist and flavorful dessert featuring tart rhubarb and nutty ground almonds, perfect with a cup of tea or coffee.
Ingredients
Units
Scale
- 1 cup chopped rhubarb
- 1 tablespoon granulated sugar (for rhubarb)
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon almond extract
- 3/4 cup all-purpose flour
- 1/2 cup ground almonds (almond meal)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons sliced almonds (for topping)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Toss the chopped rhubarb with 1 tablespoon sugar and set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in almond extract.
- In a separate bowl, whisk together flour, ground almonds, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the rhubarb gently.
- Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds over the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving if desired.
Notes
- Use fresh or frozen rhubarb (if frozen, thaw and drain before using).
- This cake keeps well in an airtight container for up to 3 days.
- Can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg