This is a delicious and versatile recipe. Rhubarb Almond Cake is a seasonal snacking cake that balances flavors both sweet and tart. If you try it, let me know! Did you use thick Greek yogurt or something else? Oooo the blueberries sound like a great addition! Lightly grease a roughly 12 x 9-inch sheet pan , line the ⦠Then generously coat the parchment paper and the sides of the pan with non-stick cooking spray. Anyway, enough university talk. This fabulous cake can be served for brunch or dessert. Stir in the sugar and almonds then beat in the melted butter and beaten eggs to give a soft dropping consistency. Remove cake from oven and line outside rim of cake with sliced almonds and additional sugar, if desired. Do you use this almond cake recipe for any other kinds of cakes? The cake can be stored at room temperature in an airtight container for 1-2 days. Combine the rhubarb and almond meal in a large bowl, mixing well to evenly coat the rhubarb in almond meal (this will prevent the rhubarb from sinking to the bottom of the cake during cooking). Anyways, THIS cake is beyond perfect for breakfast… and lunch… and dinner. A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream. Best of British: Christmas lunch traditions. Sublime! Then cut the rhubarb into pieces about 1 1/2-2 inches in length. The flavors of this cake are perfect. Bake for 1 hour until golden, cover with a tent of foil and bake for another 10-15 minutes until firm to the touch in the middle. Since rhubarb isn’t in season now (September) abt suggestions on other fruit to use? This post was originally published here May 9, 2016. Arrange the rest of the rhubarb on top, in a circle, filling in any gaps (keeping it away from the edges). Vibrant and tart, rhubarb is one of my favorite signs of spring. A simple light dusting of powdered sugar is the only finishing touch you’ll need. Slide the cake off the bottom of the pan and onto the wire rack to finish cooling. Slice rhubarb in half lengthwise (quarter if the pieces are very large). This recipe is a cake, so it’s sweet but not overly so. Will be making it again as the new seasons rhubarb is just about ready to pick. Later, I might use cranberries or a mix of cranberry and orange. Leave in the tin to cool before transferring to a wire rack. I’ve since updated the text and photographs. Take the cake out and freeze it properly. Arrange just under half ⦠I wonder if anyone has tried it with gluten free flour. Yes. I love how versatile it is, and I can keep essentially making the same cake but mixing it up to keep it interesting. https://www.womansday.com/.../rhubarb-and-almond-upside-down-cake-recipe It’s my only form of self control! Whisk in the eggs one at a time until creamy. Now I’m in the mood to bake . Simply stunning, Liz! I’ve been enjoying so much of it… all sweet applications. So glad you love it! If not serving warm, allow to cool completely. That’s a rule some where.. This is the perfect teatime treat and it also makes a delicious pudding – serve it barely warm with custard or cream. My Beer Nog and Bourbon Co, NEW! Then beat in the yogurt, orange zest and extracts. Pineapple is a bit juicier than rhubarb, so you might have some excess liquid that comes out during cooking. Yay Beth! It definitely needed more bake time – at least an extra 15 mins but not sure if it was because I used a pie dish (I didn’t realize I needed a springform until I already bought ingredients). Line the bottom of a 10-inch springform pan with a round of parchment paper. Preheat the oven to 375 degrees Fahrenheit. Scatter the chopped rhubarb over the top of the cake, pressing it in just a little bit. Glad you love the cake and have found it fun and enjoyable to make lots of different variations! This worked out great for me! The moist, nutty crumb gave it away. Can I use frozen rhubarb and if yes, do I have to defrost it before using ? I have almond flour- can that be substituted for almond meal? In a medium mixing bowl, stir together the sugar, almond meal, rice flour, baking powder, and salt until all is well mixed, working out any clumps. I hope you try it out! So in step 5, I simply skipped the middle layer and only used rhubarb for the top. This cake is gorgeous- those sliced almonds and that pretty pink rhubarb is just to die for . A great, 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature, 1 cup plus 1 tablespoon granulated sugar, divided. Will definitely make again especially for a party. Required fields are marked *. And I’m glad to hear you’ll be making it again this year! To prove this is dessert, we could serve it with ice cream!!! Love rhubarb and almond together! Slice rhubarb in ⦠But I’m sure there are a few “rules” that apply to making a cake acceptable for breakfast that I just forgot to mention. Grease a 20cm springform tin and line the base and sides with baking paper. Let the cake cool for about 10 minutes before carefully unlatching the pan. It was delicious! I’ve had, in my head, an idea for a tart with similar flavors. And glad you were able to increase the bake time to get it to set. This is THE perfect breakfast. In American, butter comes packaged with tablespoon/cup markings. Approximately how many cups of rhubarb would .75 lbs be? 12 issues direct to your door - never miss an issue This creative space is where I share my passion for food and photography. Rhubarb is cut and layered in the center and on the top to provide a tart contrast. https://www.simmerandsauce.com/sweets/rhubarb-almond-snacking-cake In a large bowl, sift together the spelt flour, almond flour, baking power, baking soda, and salt. Place 1 cup butter and ¾ cup sugar in a large bowl along with the vanilla paste. Combine flour, salt and bicarb ⦠5 Bake 25 minutes. This is an amazing recipe! The bright liveliness of the rhubarb is front and center, the sourness mellowed slightly with vanilla and butter, while the base of the cake, made entirely of almond meal and no flour, whispers of cardamon. Because this cake looks best when it’s a bit rustic. So glad you BOTH loved it! Planning on substituting plums for all the fruit this weekend. Your suggestion of apple would be great. I’ve been making this for over 3 years since I found your first recipe and it’s always been a hit. It only took me a couple bites to figure out that the cake was made with almond flour. A gorgeous spring/summer cake! I’d devour this cake anytime, no matter the time of day. Cake in my house is big trouble for me too. And cranberries and orange sound so good for Fall and Winter! Spoon half the mixture over the base of the cake tin. Hi Julie. If not serving warm, allow to cool completely. This website uses cookies to ensure you get the best experience on our website. Hi Torey. But guess what? This rhubarb cake looks pheeeeeenomenal! XOXO! Transfer the baking dish to the oven and let it bake for 40 minutes. Sorry you had trouble with this recipe, Wendy. I love everything about this! Rhubarb season is fleeting, though, so when you see the pink stalks, grab all you can! Just wanted to say I made this cake Saturday for two different dinners, and it got rave reviews, even from non-rhubarb lovers. 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