Rustic Rhubarb and Almond Cake
Tangy rhubarb and nutty almonds in a rustic, moist cake. A perfect spring dessert.
Equipment
- Mixing bowls, 9-inch springform pan, Parchment paper, Hand mixer or stand mixer
Ingredients
- For the Cake:
- 200 g Unsalted butter softened
- 200 g Sugar
- 3 Eggs
- 200 g All-purpose flour
- 100 g Ground almonds
- 1 tsp Baking powder
- 1/2 tsp Almond extract
- 300 g Rhubarb cut into 1-inch pieces
- For the Topping:
- 50 g Flaked almonds
- 2 tbsp Sugar
Instructions
- Preheat oven to 180°C (350°F).
- Grease and line a 9-inch springform pan with parchment paper.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- In a separate bowl, whisk together flour, ground almonds, and baking powder.
- Gradually add dry ingredients to the butter mixture, mixing until just combined.
- Stir in almond extract.
- Pour batter into the prepared cake pan.
- Arrange rhubarb pieces over the batter.
- In a small bowl, mix flaked almonds and sugar.
- Sprinkle almond sugar mixture over the rhubarb.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before removing and cooling completely on a wire rack.
Notes & Wine Advice
Serving Tip:
Serve with a dollop of whipped cream or vanilla ice cream.Wine Advice:
A sweet dessert wine like a late-harvest Riesling or a sparkling Moscato.Nutrition values
Calories: 380 kcal | Carbohydrates: 45 g | Protein: 8 g | Fat: 20 g | Sugar: 28 g