Almond Rhubarb Cake Delight

Almond Rhubarb Cake Delight is a soft, tender cake that beautifully balances the tartness of rhubarb with the warm nuttiness of almonds. This rustic yet elegant dessert is perfect for spring and early summer, when rhubarb is at its best. Whether I’m serving it with tea, bringing it to a gathering, or enjoying a quiet slice after dinner, this cake always hits the sweet spot.

Why You’ll Love This Recipe

I love this cake because it’s not overly sweet—the rhubarb gives it a gentle tang, while the almonds add rich texture and a subtle earthiness. The cake is moist and buttery, with just enough crumb to feel comforting without being dense. It’s the kind of dessert that looks simple but delivers incredible flavor with every bite. I also enjoy how versatile it is—great warm, chilled, or even the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped

• All-purpose flour

• Almond flour or finely ground almonds

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Baking powder

• Salt

• Vanilla extract

• Almond extract (optional, for extra almond flavor)

• Sliced almonds (for topping)

• Powdered sugar (for dusting, optional)

directions

1. I preheat the oven to 350°F (175°C) and line a round cake pan with parchment paper or grease it well.

2. I cream the softened butter and sugar together in a large bowl until light and fluffy.

3. I add the eggs one at a time, beating well after each addition, then stir in the vanilla and almond extracts.

4. In a separate bowl, I whisk together the all-purpose flour, almond flour, baking powder, and salt.

5. I gradually fold the dry ingredients into the wet mixture until just combined.

6. I gently stir in the chopped rhubarb, reserving a few pieces for the top.

7. I pour the batter into the prepared cake pan and smooth the surface, then scatter the reserved rhubarb and sliced almonds on top.

8. I bake the cake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

9. Once cooled, I dust it lightly with powdered sugar for a simple, elegant finish.

Servings and timing

This cake serves 8 to 10 people. It takes about 20 minutes to prep and 40–45 minutes to bake. I let it cool for at least 20 minutes before slicing for the best texture.

Variations

Sometimes I mix a bit of orange or lemon zest into the batter for a citrusy lift. I’ve also used chopped strawberries or apples along with rhubarb when I want more fruitiness. For a gluten-free version, I use a gluten-free flour blend in place of the all-purpose flour. And when I want an extra indulgent touch, I serve it with whipped cream or vanilla ice cream.

storage/reheating

I store this cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. It also freezes well—I wrap individual slices and thaw as needed. To reheat, I warm a slice gently in the microwave for 10–15 seconds or serve it at room temperature.

FAQs

Can I use frozen rhubarb?

Yes, I’ve used frozen rhubarb before. I just thaw and drain it well before folding it into the batter to avoid excess moisture.

Do I need to peel rhubarb?

Not usually. If the stalks are very thick or tough, I peel the outer layer, but otherwise, I just chop it and use it as is.

Can I use only almond flour?

I like to combine almond flour with all-purpose flour for structure. Using only almond flour would make the cake too dense and fragile.

Is this cake very sweet?

No, it has a gently sweet flavor that lets the tartness of the rhubarb and the richness of the almonds shine through. I can always dust it with more powdered sugar if I want a sweeter finish.

What’s the best pan to use?

I usually bake it in a 9-inch round cake pan or a springform pan for easy release. A square pan also works if I prefer cutting it into bars.

Conclusion

Almond Rhubarb Cake Delight is a soft, flavorful cake that brings out the best of seasonal rhubarb and nutty almonds. It’s simple enough for everyday baking but elegant enough to serve at a gathering. I love how the tartness and richness come together in each bite, making it a dessert I look forward to baking every spring.

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