Rhubarb Almond Cake Recipe

I absolutely love this rhubarb almond cake recipe because it’s the perfect blend of sweet, tangy, and nutty flavors that remind me of cozy afternoons at a charming countryside bakery. Plus, its soft, moist texture with the delightful crunch of sliced almonds on top makes each bite an irresistible treat that’s super Instagram-worthy!

I adore crafting delectable desserts with a hint of unusual flavors, and this cake is a superb example of that. With the tang of rhubarb, the richness of almond flour, and a touch of vanilla and almond extract, this cake is moist and bursting with flavor.

But what I really enjoy about it is the contrast of textures. The sliced almonds on top add that, of course, but they also offer a nutty counterpoint to the tender cake inside.

Ingredients

Plain flour: A main ingredient that’s a source of carbohydrates and structure for the cake.

Rhubarb: Delivers a flavor that is sharp and sour, with a generous amount of dietary fiber and vitamin K.

Almond flour: Contributes nuttiness; increases protein and healthy fats.

Sugar, in granular form, sweetens the cake and balances the tartness of the rhubarb.

Butter that has not been salted: Delivers moisture and richness that yield a tender crumb.

Yogurt or sour cream: Provides the cake with a moist texture and a nice tang.

Almonds, sliced: Provide a sturdy, crunchy texture; boost the flavor.

Ingredient Quantities

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup sour cream or plain yogurt
• 1/2 cup almond flour
• 1/4 cup milk
• 2 cups rhubarb, chopped
• 1/4 cup sliced almonds
• 2 tablespoons turbinado sugar

Instructions

1. Set your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it and lining it with parchment paper.

2. In a bowl of medium size, combine the following ingredients and mix well: all-purpose flour, baking powder, baking soda, and salt. Set aside.

3. In a big mixing bowl, combine the sugar and butter, creaming them together until they are light and fluffy, 2-3 minutes.

4. Incorporate the eggs, one at a time, mixing well after each addition. Combine the vanilla extract and almond extract, and mix until integrated.

5. Incorporate the sour cream or yogurt gradually, then mix in the almond flour, until everything is completely combined.

6. Add the dry flour mixture and milk to the wet ingredients in the opposite order to the way you’d usually do it. Start with the flour, then the mixture of wet ingredients, then the milk. End with the flour. When adding the flour, mix until just combined.

7. Gently fold the chopped rhubarb into the batter, making sure it is evenly distributed throughout.

8. Transfer the batter to the cake pan that has been prepared in advance; with a spatula, smooth the surface of the batter to ensure an evenly baked cake.

9. Distribute the sliced almonds and turbinado sugar evenly over the surface of the batter.

10. Bake for 45-50 minutes, or until a toothpick poked into the middle of the cake comes out clean. Let the cake cool in the pan for 10 minutes; then, invert it onto a wire rack to cool completely before serving.

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Cooking spray or butter (for greasing)
5. Medium-sized mixing bowl
6. Large mixing bowl
7. Measuring cups
8. Measuring spoons
9. Electric mixer or hand whisk
10. Spatula
11. Wire rack
12. Toothpick (for testing doneness)

FAQ

• Q: Can I use frozen rhubarb instead of fresh?You can use frozen rhubarb. Make sure to thaw and drain it before mixing it into the batter.
• Q: Is there a substitute for almond extract?A: If you can’t find almond extract, an additional teaspoon of vanilla extract can serve in its place; however, the flavor may not be exactly what the original recipe intended.
• Q: What can be used as a substitute for almond flour?You can use an extra 1/2 cup all-purpose flour, but the cake might lose some of its nutty flavor and texture.
• Q: Can I use a different fruit instead of rhubarb?Yes, substituting strawberries or apples for the cake could work, but it will alter the cake’s flavor profile.
• Q: How should the cake be stored?How to Store Your Goodies for Optimal Freshness

  1. Store in an airtight container at room temperature for up to 2 days.
  2. Refrigerate for up to a week for a prolonged taste and texture experience.

• Q: Is it possible to make this cake dairy-free?A: Dairy-free yogurt can be used, along with plant-based milk; replace butter with a vegan substitute.

Substitutions and Variations

Substitute 1 and 1/2 cups of whole wheat flour for the 1 and 1/2 cups of all-purpose flour called for in the recipe to make it a bit nuttier and healthier.
For 1 cup granulated sugar, use 3/4 cup honey or 3/4 cup maple syrup. Reduce the milk to 1/8 cup, though, to maintain the right consistency.
1/2 cup coconut oil—replace 1/2 cup butter with 1/2 cup coconut oil for a dairy-free option.
Lacking sour cream? No problem! You can easily replace it with 1/2 cup of buttermilk or 1/2 cup of Greek yogurt.
For 2 cups of rhubarb, if you can’t get it fresh because it’s out of season, you can substitute by using 2 cups of chopped strawberries or apples for a different but delicious version of this recipe.

Pro Tips

1. Room Temperature Ingredients Ensure that your butter, eggs, and sour cream (or yogurt) are at room temperature before you start. This helps them blend more evenly, resulting in a smoother batter and a more tender cake.

2. Proper Mixing Technique When combining the wet and dry ingredients, be careful not to overmix. Overmixing can lead to a denser cake. Mix until just combined to maintain a light and airy texture.

3. Toss Rhubarb in Flour Before folding the rhubarb into the batter, toss the pieces in a little bit of flour. This will help prevent them from sinking to the bottom of the cake during baking.

4. Toasting Almonds For an extra burst of flavor, lightly toast the sliced almonds before sprinkling them on top of the batter. This enhances their nutty flavor and adds a nice texture to the cake.

5. Check Cake Early Start checking the cake for doneness at the 40-minute mark. Oven temperatures can vary, and you don’t want to overbake the cake. If the top is browning too quickly, you can loosely cover it with foil for the remaining baking time.