This rhubarb almond cake is rich and moist. Its sweet nutty flavor is balanced by the tangy spring taste of rhubarb from pieces that are distributed throughout the cake.
It’s the time of year when I start planning how to use my rhubarb. The pink stalks are getting larger every day and I cannot wait to harvest some. Strawberry rhubarb pie, strawberry rhubarb compote, rhubarb simple syrup, rhubarb everything. I’m saving some for this delicious rhubarb almond cake.
Tips
- You can buy blanched almonds and grind them yourself or you can purchase ground almonds.
- If you have left-over cake that you are serving a day or two later, try it with a little strawberry rhubarb compote.
Special Equipment
11-inch round tart pan with a removable bottom.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3/4 cup sugar, plus 3 tablespoons to top the cake and about 2 tablespoons more to coat the pan
- 1 pound rhubarb stalks, trimmed
- 1 1/4 cups all-purpose flour
- 3/4 cup ground almonds
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 teaspoon vanilla
- 2 large eggs
- 1/4 cup sour cream
Directions
Preheat your oven to 350°F. Butter the tart pan and sprinkle it with sugar, tapping out the excess.
Slice about a cup of the rhubarb into 1/2 inch pieces and put them aside for the top of the cake. Chop the rest of the rhubarb into 1/4 inch pieces. Set it aside.
Mix the flour, ground almonds, baking powder, and salt together in a bowl.
Put 1 cup of butter and 3/4 cup sugar in a large bowl. Add the vanilla. Using an electric mixer on high speed, beat the ingredients until light and fluffy (about 3 minutes). Add the eggs one at a time, beating to blend each egg. Beat until the mixture is pale and fluffy, about 2 minutes.
Reduce the speed to low and gradually add the dry ingredients. Then add the sour cream. Beat only until combined, scraping down the sides of bowl. The batter will be very thick.
Fold the 1/4 inch chopped rhubarb into the batter. Carefully scoop the batter into the prepared tart pan. Smooth the batter.
Arrange the reserved rhubarb slices over the top, pressing them into the batter a little. Sprinkle the cake with the remaining 3 tablespoons sugar.
Put the tart pan on a large rimmed baking sheet (in case of overflow) and bake until cake is golden brown and the rhubarb on top is soft and beginning to brown (about 70–80 minutes). A cake tester stuck into the cake should come out clean.
Transfer the cake to a wire rack and let it cool before removing it from the pan.
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