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Almond Rhubarb Cake Delight

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Almond Rhubarb Cake Delight is a tender, moist cake that pairs the tart brightness of rhubarb with the nutty richness of almonds, perfect for spring and summer desserts.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8–10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups fresh rhubarb, chopped
  • 1 cup all-purpose flour
  • 1/2 cup almond flour or finely ground almonds
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/4 cup sliced almonds (for topping)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper or grease it well.
  2. Cream the softened butter and sugar in a large bowl until light and fluffy.
  3. Add eggs one at a time, beating well after each. Stir in vanilla and almond extracts.
  4. In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Gently stir in chopped rhubarb, reserving a few pieces for the top.
  7. Pour batter into prepared pan, smooth the surface, and top with reserved rhubarb and sliced almonds.
  8. Bake for 40–45 minutes until golden and a toothpick inserted in the center comes out clean.
  9. Let cool for at least 20 minutes. Dust with powdered sugar before serving, if desired.

Notes

  • Thaw and drain frozen rhubarb well before using.
  • Optional citrus zest adds a bright twist.
  • Serve with whipped cream or ice cream for extra indulgence.
  • Use a springform pan for easy removal.
  • Store covered at room temp for 2 days or refrigerate for up to 5 days.

Nutrition

Find it online: https://allcookedup.com/almond-rhubarb-cake-delight/