Rhubarb Almond Cake

Introduction

Rhubarb Almond Cake: A Delightful and Versatile Treat

If you’re looking for a visually stunning yet simple cake that combines seasonal flavors with a delicate texture, this Rhubarb Almond Cake is perfect for you. It’s moist, buttery, and packed with fragrant almond flavor while highlighting the tartness of rhubarb. A perfect dessert for springtime gatherings or an afternoon tea, this cake hits all the right notes.

Detailed Ingredients with measures

A simple and approachable recipe

Here’s a quick list of ingredients you’ll need to prepare this delicious cake:

– 2 cups of chopped rhubarb, trimmed and rinsed
– 1 1/4 cups of all-purpose flour
– 1/2 teaspoon of baking powder
– 1/2 teaspoon of kosher salt
– 3/4 cup of granulated sugar
– 1/2 cup of unsalted butter, softened
– 2 large eggs, room temperature
– 1 teaspoon of almond extract
– 1/4 cup of whole milk
– 1/2 cup of almond flour
– Powdered sugar for garnish

Prep Time

Simple preparation steps

Prepping for this Rhubarb Almond Cake is fairly straightforward. With a focus on fresh ingredients, it ensures both flavor and visual appeal. First, preheat your oven to 350°F and prepare a springform pan by greasing it lightly with butter or lining it with parchment paper for easy removal.

Begin by whisking together the dry ingredients: all-purpose flour, baking powder, salt, and almond flour. Separately, cream the sugar and butter until fluffy, followed by the eggs, almond extract, and milk for added richness. Gradually incorporate the dry mixture into the wet ingredients, mixing just until combined.

Fold in the freshly chopped rhubarb delicately, ensuring the tart pieces are evenly distributed in the batter. Pour the mixture into the prepared pan and spread it out evenly for an even bake.

Cook Time, Total Time, Yield

Key details for a perfectly baked cake

Bake the Rhubarb Almond Cake in your preheated oven for about 45–50 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean. This results in a lovely balance of textures – moist from the rhubarb yet with a buttery crumb.

In terms of total time preparation and baking combined, you’ll need approximately 1 hour and 15 minutes to create this dessert masterpiece. This cake yields around 8 generous servings, making it ideal for both smaller gatherings and indulgent moments where seconds are a necessity.

Simple and elegant garnish

Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Before serving, sprinkle powdered sugar lightly on top for a refined finish. Every slice is a delightful combination of sweetness, sharp rhubarb tones, and nutty almond undertones.

Final thoughts

This Rhubarb Almond Cake is a beautiful dessert showcasing the unique vibrance of rhubarb and the warmth of almond flavors. Whether baked as a centerpiece for special occasions or a mid-week treat, it’s a recipe worth saving and sharing. Enjoy every bite!
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Detailed Directions and Instructions

Prepare the baking pan

Preheat your oven to 350 degrees Fahrenheit. Grease an 8-inch springform pan and line the bottom with parchment paper to prevent sticking.

Prepare the rhubarb

Wash and trim the rhubarb stalks. Cut them into 2-inch lengths. Set the prepared rhubarb aside for later use.

Mix the dry ingredients

In a medium-sized bowl, whisk together the flour, almond flour, baking powder, and salt. Ensure the mixture is evenly combined and set aside.

Prepare the wet ingredients

In the bowl of your stand mixer fitted with the paddle attachment (or using a hand-held electric mixer), beat the butter and sugar together on medium-high speed. Continue blending until the mixture is light and fluffy, about 2 to 3 minutes.

Add eggs and flavoring

Reduce the mixer speed to low and add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract and almond extract until just combined.

Incorporate dry ingredients and sour cream

Alternately add the dry ingredient mixture and the sour cream to the wet ingredients, starting and ending with the dry. Use three additions for the dry ingredients and two additions for the sour cream. Mix only until just combined, being careful not to overmix.

Layer the batter and rhubarb

Spoon half of the cake batter into the prepared springform pan. Use a spatula to spread it out evenly. Arrange half of the prepared rhubarb pieces on top of the batter, pressing them down gently. Spoon the remaining batter over the rhubarb and carefully spread it evenly. Finally, arrange the remaining rhubarb pieces on top of the batter.

Bake the cake

Transfer the pan to your preheated oven and bake for about 50–60 minutes, or until a skewer inserted into the center of the cake comes out clean. The top of the cake should be lightly golden.

Cool the cake

Remove the cake from the oven and allow it to cool in the pan set on a wire rack for about 10 minutes. Then remove the sides of the springform pan and let the cake cool completely.

Serve

Once the cake has cooled completely, it is ready to be served. Slice and enjoy.

Notes

Storage

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate it for an extended shelf life.

Optional flavor adjustment

You can replace the vanilla extract with orange zest for a slightly different flavor profile.

Substitutions

If you don’t have almond flour, substitute with an equal amount of all-purpose flour. However, this will slightly alter the flavor and texture of the cake.

Rhubarb preparation

If your rhubarb stalks are particularly thick, consider slicing them in half lengthwise before cutting them into 2-inch pieces to ensure they cook and soften evenly.

Parchment paper tip

For easier removal, ensure the parchment paper hangs slightly over the edges of the pan. This will allow for easy lifting of the cake once baked.

Test doneness

Begin checking the cake around the 50-minute mark to avoid over-baking, as oven temperatures can vary.
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Cook Techniques

Preparing the Rhubarb

Trim the rhubarb stalks, removing any leaves and tough ends, and cut it into even pieces, ensuring they are uniformly sized for even distribution in the cake.

Toasting the Almonds

Spread the slivered almonds onto a baking sheet and toast them in the oven. Keep a close watch to prevent burning and to ensure a nutty, golden flavor enhancement.

Using Room Temperature Ingredients

Ensure ingredients such as eggs and butter are at room temperature. This helps in achieving a smoother batter and better overall cake texture.

Layering the Cake

Carefully arrange the rhubarb filling and toasted almonds to create layers within the cake. This enhances the presentation and flavor distribution.

Testing Doneness

Insert a toothpick into the center of the cake to check for doneness. If it comes out clean or with a few moist crumbs, the cake is fully baked.

Cooling the Cake

Let the cake cool in its baking pan for several minutes before transferring to a cooling rack. This ensures the cake sets properly and doesn’t crumble.

FAQ

Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb can be used, but it should be thawed and drained thoroughly to remove excess liquid before incorporating it into the cake.

What can I substitute for almonds if I have a nut allergy?

You can omit the almonds entirely or replace them with seeds, such as sunflower or pumpkin seeds, for added texture.

How do I store the leftover cake?

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze individual slices.

Can I make this cake gluten-free?

Yes, you can substitute the flour with a gluten-free all-purpose flour blend, keeping in mind there may be slight texture differences.

What other fruits can I use instead of rhubarb?

You can replace rhubarb with fruits like strawberries, raspberries, or peaches, adjusting the sweetness of the batter if necessary.

Can I prepare this cake in advance?

Yes, the cake can be baked a day ahead. Store it covered at room temperature or refrigerate, and bring it to room temperature before serving.

Do I need to peel rhubarb before using it?

No, peeling rhubarb is not necessary as the skin softens during baking and contributes to the flavor and color of the cake.

Conclusion

This Rhubarb Almond Cake is a delightful recipe that brings together the tangy flavor of rhubarb and the nutty richness of almonds. With its tender crumb and perfectly balanced sweetness, it’s sure to become a favorite dessert option for spring or summer gatherings. Simple to make yet impressive in presentation, this cake demonstrates how a few fresh seasonal ingredients can create something memorable and delicious.

More recipes suggestions and combination

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