Rhubarb Almond Cake Recipes

ALMOND RHUBARB COFFEE CAKE

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.

RHUBARB ALMOND CAKE

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.

RHUBARB-ALMOND CUSTARD CAKE

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.

RHUBARB ALMOND CAKE

Steps:

• Preheat your oven to 350° and grease a 9-inch cake pan.
• In a medium mixing bowl, measure and add the flour, salt, baking soda, baking powder and nutmeg. Whisk to combine.
• In a larger mixing bowl, combine the sugar, applesauce, egg, vanilla and almond extract. Whisking to combine.
• Alternate adding 1/3 of the dry ingredients with 1/3 of the buttermilk mixing after each addition, repeating until all are incorporated.
• Stir in the rhubarb and the 1/4 cup of sliced almonds before pouring the batter into the prepared pan.
• In a small bowl, combine the sugar, 1/4 cup of almonds and butter. Spoon overtop of the cake and bake on the middle rack of your preheated oven for 30 minutes or until a tester comes out clean with only a few crumbs attached.
• Allow to cool a bit before dusting with powdered sugar and serving.

ALMOND RHUBARB CAKE (GLUTEN-FREE, LOW-GI)

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)!