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Rhubarb-Almond Cake

Almond cake with rhubarb arranged on top, baked until golden and moist, then cooled and dusted with powdered sugar. This spring baking style features a nutty almond batter with 1-inch rhubarb pieces for a pink, tender finish.
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Prep Time 20 minutes
Cook Time 50 minutes
cooling 30 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: European
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake batter
  • 1 cup butter softened
  • 1 cup sugar
  • 3 eggs
  • 1 tsp almond extract
  • 1.5 cups all-purpose flour
  • 1 cup almond flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup milk
  • 3 cups fresh rhubarb cut into 1-inch pieces
Topping
  • 0.25 cup sliced almonds
  • 1 powdered sugar for dusting

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven
  • 1 stand mixer

Method
 

Preheat and prepare the pan
  1. Preheat the oven to 350°F and grease a 9-inch springform pan.
Cream the butter and sugar
  1. Cream butter and sugar until fluffy.
  2. Beat in eggs one at a time, then add almond extract.
Mix the dry ingredients
  1. Whisk together all-purpose flour, almond flour, baking powder, and salt.
Combine batter
  1. Add dry ingredients to the butter mixture alternating with milk, mixing until just combined.
Assemble and top
  1. Pour batter into the prepared pan and arrange rhubarb pieces on top, pressing slightly into batter.
  2. Sprinkle sliced almonds over the top of the batter.
Bake
  1. Bake for 45-50 minutes at 350°F, until golden and a toothpick comes out clean with only a few moist crumbs.
Cool and finish
  1. Cool in the pan for 30 minutes.
  2. Remove from the pan, dust with powdered sugar, and serve.

Notes

Pro tip: press the rhubarb lightly into the batter so it stays in place as the cake rises. Store covered in the fridge for up to 4 days; freeze baked slices for up to 2 months (thaw overnight in the refrigerator). For a lower-sugar option, reduce sugar by about 1/4 cup and consider serving with fruit to keep the balance.