How to Make Rhubarb and Almond Cake

Rhubarb and Almond Cake

Rhubarb and Almond Cake is a delicious and unique dessert that blends the tartness of rhubarb with the nutty, rich flavor of almonds. This cake has a perfect balance of sweetness and tang, making it a delightful treat for any occasion. Whether you’re baking for a family gathering, a special celebration, or simply indulging in a homemade dessert, this cake will become a staple in your baking repertoire. Its tender crumb, paired with the subtle almond flavor, makes this cake irresistible and truly satisfying.

In this article, we’ll explore everything you need to know about making the best Rhubarb and Almond Cake, including key ingredients, preparation tips, and expert advice for customizing and serving it.

Key Ingredients and Their Roles

Rhubarb
Rhubarb is the star of this cake, providing a tart and slightly sweet flavor that pairs beautifully with the almonds. Its bright color and distinctive taste bring a refreshing zing to the dessert. Rhubarb is rich in fiber, vitamin K, and antioxidants, which makes this cake a little healthier while adding an unforgettable taste.

Almonds (Almond Meal or Ground Almonds)
Almonds play a key role in giving this cake a moist, dense texture and a subtle nutty flavor. Ground almonds, also known as almond meal, help the cake retain moisture while adding richness. Almonds are high in healthy fats, protein, and vitamin E, offering an added nutritional boost.

Butter
Butter adds moisture, richness, and flavor to the cake. It helps create a tender crumb and provides the base for the cake’s structure.

Sugar
Sugar is necessary to sweeten the cake and balance out the tartness of the rhubarb. You can use regular granulated sugar, or experiment with alternatives like brown sugar or coconut sugar for a deeper flavor profile.

Flour
Flour helps bind the ingredients together and creates the cake’s structure. All-purpose flour is commonly used for this recipe, but you can use a gluten-free flour mix if needed.

Eggs
Eggs serve as a binding agent in the cake, helping to create a smooth batter and adding moisture. They also contribute to the cake’s rise during baking.

Baking Powder
Baking powder helps the cake rise and achieve a light texture. It ensures the cake doesn’t become too dense, allowing it to maintain a delicate crumb.

Vanilla Extract
Vanilla extract enhances the overall flavor of the cake, providing a subtle sweetness and aroma that complements the rhubarb and almond flavors.

Lemon Zest (Optional)
Adding a little lemon zest to the batter can enhance the freshness of the cake and brighten the flavors of both the rhubarb and almonds.

Preparation Time

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Servings: 8–10 slices

Ingredients

1 1/2 cups all-purpose flour
1 cup ground almonds (almond meal)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar (or coconut sugar for a healthier option)
3 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
1 1/2 cups rhubarb, chopped into small pieces
Powdered sugar (for dusting, optional)

Step-by-Step Cooking Instructions with Expert Tips

Step 1: Prepare the Rhubarb

Start by washing the rhubarb stalks and cutting them into small, bite-sized pieces. You’ll need about 1 1/2 cups of rhubarb for this recipe. To prevent the rhubarb from releasing too much moisture into the cake, lightly toss the chopped rhubarb in a little flour before adding it to the batter.

Expert Tip: Be sure to use fresh rhubarb for the best flavor. If rhubarb isn’t in season, frozen rhubarb can also be used, but make sure to thaw and drain it thoroughly to avoid excess moisture.

Step 2: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a round or square 9-inch cake pan with butter or non-stick spray, then line the bottom with parchment paper for easy removal after baking.

Expert Tip: Use a springform pan for easy release of the cake, or line the edges of your pan with parchment paper so the cake can be easily lifted out.

Step 3: Make the Cake Batter

In a large bowl, combine the all-purpose flour, ground almonds, baking powder, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. This will take about 3–4 minutes of beating.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest (if using) for extra flavor. Gradually fold in the flour and almond mixture, mixing until just combined. The batter will be thick and creamy.

Expert Tip: Don’t overmix the batter. Once the dry ingredients are incorporated, stop mixing to avoid a dense cake.

Step 4: Fold in the Rhubarb

Gently fold the prepared rhubarb into the batter, making sure it is evenly distributed. Be careful not to overmix, as this could cause the rhubarb to release excess juice into the cake.

Expert Tip: You can reserve a few pieces of rhubarb to place on top of the cake before baking for a decorative touch.

Step 5: Bake the Cake

Transfer the batter to the prepared cake pan and spread it out evenly. Bake in the preheated oven for 45–50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. If the cake starts to brown too quickly on top, cover it loosely with aluminum foil during the last 10 minutes of baking.

Expert Tip: Oven times can vary, so keep an eye on the cake. If you have an oven thermometer, it can help ensure the temperature is correct for even baking.

Step 6: Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust the cake with powdered sugar for a light finish, if desired.

Expert Tip: Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

Presentation Tips

Serve the Rhubarb and Almond Cake on a beautiful cake stand or plate for an elegant presentation.
Dust the top with powdered sugar just before serving to create a light, professional finish.
Garnish with fresh rhubarb stalks or a few slivers of toasted almonds for an extra touch of flavor and style.

Creative Twists for the best Rhubarb and Almond Cake

Rhubarb and Almond Cake with Almond Glaze
For an extra layer of sweetness, drizzle a simple almond glaze (made with powdered sugar and almond extract) over the cooled cake.

Rhubarb and Almond Cupcakes
Transform this cake into cupcakes by dividing the batter into a muffin tin. Bake for 18–20 minutes, and enjoy individual servings of this delicious dessert.

Gluten-Free Rhubarb and Almond Cake
Substitute the all-purpose flour with a gluten-free flour blend. Make sure to also add xanthan gum to maintain the cake’s texture.

Spiced Rhubarb Cake
Add cinnamon, nutmeg, or ground ginger to the batter for a warm, spiced flavor that complements the tartness of the rhubarb.

Pro Tip for Customization

If you like a stronger almond flavor, you can use almond extract in addition to the ground almonds. Adding a small amount of almond extract will heighten the almond flavor and add depth to the cake.

For a more moist cake:
Try incorporating 1/4 cup of sour cream or yogurt into the batter. This will make the cake even more tender and give it a rich texture.

FAQs about Rhubarb and Almond Cake

Can I use frozen rhubarb for Rhubarb and Almond Cake?
Yes, frozen rhubarb works well in this recipe. Just make sure to thaw it and drain any excess water before adding it to the batter.

How can I make Rhubarb and Almond Cake vegan?
To make this cake vegan, replace the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use a plant-based butter substitute.

How should I store leftover Rhubarb and Almond Cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.

Can I freeze the Rhubarb and Almond Cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and foil, then place it in the freezer for up to 3 months. To thaw, leave it at room temperature for a few hours.

Can I use other fruits instead of rhubarb?
Yes, you can substitute other fruits like strawberries, apples, or pears for the rhubarb, but keep in mind the flavor will change slightly. Adjust the sugar based on the sweetness of the fruit you use.

This article has everything you need to make the perfect Rhubarb and Almond Cake, with simple steps and plenty of tips for customization. Let me know if you need further adjustments or additional sections!