Best Almond Rhubarb Cake Delight

Almond Rhubarb Cake Delight is a tender, buttery cake bursting with the sweet-tart flavor of fresh rhubarb and topped with a golden almond crunch. It’s the kind of dessert I bake when I want something that feels homemade and nostalgic, yet still elegant enough for a brunch or afternoon tea. With its soft crumb, nutty notes, and tangy bursts of rhubarb, this cake delivers comforting flavor in every bite.

Why You’ll Love This Recipe

I love this cake because it’s both rustic and refined. The rhubarb adds a natural brightness that balances beautifully with the richness of the almonds and butter. It’s easy to make with simple pantry staples and works perfectly as a dessert, snack cake, or even breakfast treat. The almonds on top give it a lovely texture and a toasty, slightly caramelized finish that I always look forward to.

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

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Almond extract

• Milk or buttermilk

• Sliced almonds

• Turbinado sugar or extra granulated sugar (for topping)

directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking pan.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In a separate large bowl, I cream the softened butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, then stir in the almond extract.

5. I alternate adding the dry ingredients and the milk, mixing just until the batter comes together.

6. I fold in the chopped rhubarb and spread the batter evenly in the prepared pan.

7. I sprinkle the top with sliced almonds and a generous spoonful of turbinado sugar for a golden, crunchy finish.

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

9. I let the cake cool in the pan for 10 minutes, then transfer it to a rack to cool completely before slicing.

Servings and timing

This recipe makes about 8–10 servings. It takes roughly 15 minutes to prep and 40–45 minutes to bake, so I can have it ready in just about an hour. It’s perfect for last-minute gatherings or slow weekend mornings.

Variations

Sometimes I add a handful of chopped strawberries or raspberries along with the rhubarb for a berry twist. For a richer flavor, I’ve used brown sugar in place of some of the white sugar. If I want a gluten-free version, I swap in a 1:1 gluten-free flour blend, and it still comes out moist and delicious.

storage/reheating

I store leftovers covered at room temperature for up to 2 days, or in the fridge for up to 5 days. It stays moist, especially with the fruit baked in. To serve warm, I reheat slices in the microwave for 10–15 seconds or in a low oven for a few minutes. It also freezes well—just wrap tightly and freeze for up to 2 months.

FAQs

Can I use frozen rhubarb?

Yes, I’ve used frozen rhubarb—just thaw and drain it well before adding it to the batter to avoid extra moisture.

Do I need to peel the rhubarb?

No, I don’t peel rhubarb. The skin softens as it bakes and adds beautiful color and flavor to the cake.

What’s the best pan to use?

I usually bake it in a 9-inch round or square pan, but it also works well in a springform pan if I want a more polished presentation.

Can I make this cake dairy-free?

Yes, I’ve used plant-based butter and almond milk with great results. The almond flavor still shines through beautifully.

What other toppings can I use?

If I’m out of almonds, I sprinkle on oats or a light streusel topping. Powdered sugar or a lemon glaze also works well after baking for extra sweetness.

Conclusion

Almond Rhubarb Cake Delight is a beautiful balance of tangy fruit, nutty richness, and tender crumb. It’s simple enough for everyday baking but special enough to serve to guests. Whether I enjoy it warm with coffee or chilled with whipped cream, this cake always brings a little joy to the table.