Rhubarb Cake
This tender, moist rhubarb cake combines tangy spring rhubarb with a buttery, almond-enriched batter for an elegant dessert that's surprisingly simple to make.
Servings: 8 servings
Calories: 453kcal
Ingredients
For the Rhubarb Almond Cake
- 1 cup unsalted butter (2 sticks) room temperature, plus more for greasing the pan
- ¾ cup sugar plus 3 tablespoons for topping, and more for coating the pan
- 1 pound rhubarb stalks trimmed
- 1 tablespoon vanilla extract
- 2 large eggs
- ¼ cup sour cream or plain full fat Greek yogurt
- ¾ cup almond flour
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- fresh whipped cream for serving, optional
Instructions
- Preheat oven to 350 degrees.
- Rub the inside of an 8"x10" rectangular baking dish with butter. Sprinkle with a little bit of sugar, swirl it around the pan to coat and tap out the excess.
- Slice the rhubarb in half lengthwise (quarter if very large) and set aside 8 of the best looking pieces. Chop the remaining rhubarb into ½ inch pieces.
- Using a stand mixer or electric beater, beat together 1 cup butter with ¾ cup sugar in a large bowl.
- Add the vanilla extract and continue beating until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, being sure the first egg is fully incorporated before adding the second. Continue beating until the mixture is pale and fluffy, about 4 minutes more.
- Mix in the almond flour, then add the all-purpose flour, baking powder and salt. Mix on low speed until just incorporated.
- Add the sour cream and stir until just combined, then use a rubber spatula to scrape down the sides and fold in the chopped rhubarb.
- Spoon the batter into the prepared pan, then smooth the top and arrange the reserved rhubarb stalks in a pretty pattern. Sprinkle the remaining 3 tablespoons sugar evenly over top.
- Bake for about 70-80 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then slice and serve with a dollop of fresh whipped cream if desired.
Notes
- When checking for doneness, the toothpick should come out clean or with just a few moist crumbs.
- Room temperature butter and eggs create the proper emulsion for a light, fluffy cake.
- Don't skimp on beating time in steps 5 and 6 - this incorporates air into the batter, helping the cake rise properly.
Nutrition
Calories: 453kcal | Carbohydrates: 39g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 295mg | Potassium: 218mg | Fiber: 3g | Sugar: 20g | Vitamin A: 871IU | Vitamin C: 5mg | Calcium: 124mg | Iron: 2mg
