ALMOND RHUBARB COFFEE CAKE
This cake is sweet and almondy with rhubarb delectability.
Provided by Neris
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
- In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
- In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
- Bake for 30 to 35 minutes, or until the cake tests done.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 27.6 g, Cholesterol 9.8 mg, Fat 8.6 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 164.3 mg, Sugar 16.8 g
RHUBARB ALMOND CAKE
One of the most beautiful and delicious rhubarb almond cakes!
Provided by Aline Cueni
Categories Dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) springform pan with parchment paper and place on a rimmed baking sheet to catch any drips.
- Slice half of the rhubarb into ½ -inch (1cm), and the other half into 2-inch (5cm) pieces. Place each half in a bowl with 1 tablespoon of sugar, toss, and set aside.
- In a stand mixer, cream butter and sugar for one minute. Add eggs and vanilla extract, mix until creamy.
- Add almond meal, spelt flour, baking powder, salt, and orange zest, mix well.
- Fold in sugar-tossed ½-inch rhubarb pieces.
- Pour the batter into the prepared pan. Arrange sugar-tossed 2-inch rhubarb pieces on top of the batter. Sprinkle over almond flakes.
- Bake for 65-70 minutes. Remove from the oven, place on a wire rack, and let it cool completely in the springform pan or serve slightly warm.
Nutrition Facts : Calories 325 kcal, Carbohydrate 37 g, Protein 10 g, Fat 17 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 41 mg, Sodium 165 mg, Fiber 6 g, Sugar 21 g, ServingSize 1 serving
ALMOND RHUBARB CAKE (GLUTEN-FREE, LOW-GI)
This dessert is so easy to make and is delicious with a scoop of ice cream! If you don't have rhubarb, you can also use apples or berries.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h10m
Yield 1 9-inch round cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF/180ºC. Oil a 9-inch (21 cm) round baking pan.
- In a medium bowl, place sliced rhubarb, lime or lemon juice and 3 Tbsp sugar. Mix well and set aside.
- In another bowl, place all the dry ingredients from almond meal to salt and mix.
- Add wet ingredients from sour cream or yogurt to almond extract and mix.
- Fold in the rhubarb mixture and mix gently.
- Pour the batter into the round baking pan and top with almond slices.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- When the cake is no longer hot, remove it from the pan and cool on a wire rack.
- Infuse love, slice and serve with a scoop of ice cream (if you wish)!
Nutrition Facts : Calories 161.6, Fat 13.1, SaturatedFat 2.8, Cholesterol 54, Sodium 194.8, Carbohydrate 6.9, Fiber 3, Sugar 1.8, Protein 6
RHUBARB-ALMOND CUSTARD CAKE
This authentic German cake recipe incorporates lots of rhubarb with an almond topping for a deliciously different cake. The bottom layer of the cake is rolled out like a pie crust and topped with chopped rhubarb and a creamy almond custard. Serve the cake with whipped cream or vanilla ice cream.
Provided by vewohl
Categories Fruits and Vegetables Vegetables Rhubarb
Time 2h45m
Yield 12
Number Of Ingredients 15
Steps:
- Combine rhubarb and sugar for topping in a large bowl. Mix to combine and set aside for about 1 hour to allow the rhubarb to draw juice.
- Beat butter and sugar for base until light and fluffy. Add flour, wine, baking powder, and egg; swiftly knead until it comes together to form a disc. Wrap in plastic wrap and place in the refrigerator for 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
- Roll out the base on a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Transfer to the prepared cake pan, letting the dough come up the sides by about 1 inch.
- Drain rhubarb topping and evenly scatter over the base.
- Bake in the preheated oven for 45 minutes.
- Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.
- Remove cake from oven after 45 minutes of baking. Top with almond mixture and use a spatula to spread it evenly to the sides of the pan. Return to the oven and bake until the top of the cake is golden brown, about 30 minutes more.
- Remove from the oven and let cool in the pan before slicing.
Nutrition Facts : Calories 404.4 calories, Carbohydrate 51.9 g, Cholesterol 88.1 mg, Fat 20 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 9.3 g, Sodium 155.4 mg, Sugar 31 g
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- Preheat the oven 180°C, fan 160°C, gas 4. Grease a 22cm springform tin and line the base and sides with baking paper.
- Put the butter and sugar in a bowl and cream together with an electric whisk until pale and fluffy. Whisk in the eggs one at a time until creamy. Add the ground almonds and orange zest, sift over the flour and baking powder and mix well.
- Spoon half the mixture into the tin, carefully spreading it right to the edges. Arrange just under half the rhubarb on top, keeping it away from the edges of the tin. Sprinkle over 1 tablespoon of the extra sugar.
- Spoon over the rest of the cake mixture, then spread it to cover the rhubarb. Arrange the rest of the rhubarb on top, in a circle, filling in any gaps (keeping it away from the edges). Scatter over the flaked almonds and sprinkle with the remaining extra sugar.
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