Almond Rhubarb Cake Delight

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Here is a complete and detailed recipe for a truly delightful and seasonal dessert: Almond Rhubarb Cake Delight. This moist, tangy, and nutty cake is perfect for spring and early summer when rhubarb is at its peak.

Almond Rhubarb Cake Delight Recipe

A Moist, Sweet-Tart Cake with Nutty Richness and Rustic Charm

Introduction

Almond Rhubarb Cake Delight is a beautifully balanced cake that brings together the tart brightness of fresh rhubarb and the warm, nutty aroma of ground almonds. It’s a rustic dessert with a soft, tender crumb and pops of fruity acidity that melt into sweetness as it bakes. Perfect for breakfast, brunch, or as a light dessert with tea, this cake highlights the unique flavor of rhubarb in a cozy, homey way — elevated by almond flour and a hint of vanilla.

Origin of the Recipe

Rhubarb has long been a favorite ingredient in Northern and Eastern European baking, particularly in Germany, the UK, and Scandinavia, where it thrives in cool spring climates. This cake is inspired by those traditions but blends in almond flour, a Mediterranean staple, to create a delicate, protein-rich crumb and nutty backdrop. The pairing of almond and rhubarb is a modern twist on old-world comfort.

Ingredients

For the Cake

  • 1 cup (120g) all-purpose flour
  • ¾ cup (75g) almond flour (or finely ground blanched almonds)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ½ tsp almond extract
  • ½ cup (120g) sour cream or Greek yogurt
  • 1 ½ cups fresh rhubarb, chopped into ½-inch pieces (about 2–3 stalks)

For the Topping

  • 2 tbsp sliced almonds
  • 1–2 tbsp raw or turbinado sugar (for crunch)
  • Optional: powdered sugar, for dusting after baking

Optional Ingredients / Variations

  • Add ½ cup chopped strawberries for a sweeter fruit combo
  • Use ½ tsp cinnamon or cardamom in the batter for a warm spice note
  • Fold in ¼ cup white chocolate chips for a creamy sweetness
  • Add 1 tsp orange or lemon zest for a citrus pop
  • Substitute part of the rhubarb with rhubarb compote for a gooier center

Instructions

Step 1: Prepare Oven and Pan

  1. Preheat oven to 350°F (175°C).
  2. Grease and line an 8-inch round cake pan or a 9-inch springform pan with parchment paper.

Step 2: Mix Dry Ingredients

  1. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

  1. In a large bowl, using a hand or stand mixer, beat the butter and sugar until light and fluffy, about 3–4 minutes.
  2. Beat in the eggs, one at a time, mixing well after each.
  3. Add vanilla extract and almond extract.

Step 4: Combine Wet and Dry

  1. With the mixer on low speed, alternate adding the dry ingredients and the sour cream, beginning and ending with dry.
  2. Mix just until combined. Don’t overbeat.

Step 5: Fold in Rhubarb

  1. Gently fold in the chopped rhubarb with a spatula, distributing it evenly throughout the batter.

Step 6: Assemble and Bake

  1. Pour the batter into the prepared pan and smooth the top.
  2. Sprinkle with sliced almonds and raw sugar.
  3. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  4. Cool in the pan for 10 minutes, then transfer to a wire rack.

Step 7: Serve

  • Serve warm or at room temperature. Dust with powdered sugar if desired.

Tips for Success

  • Use room temperature ingredients for a smoother batter and even rise.
  • Chop rhubarb into uniform pieces so it bakes evenly and softens properly.
  • Almond flour can make batters denser — don’t overmix to keep it light.
  • If using frozen rhubarb, thaw and drain it well before adding to avoid excess moisture.
  • Let the cake cool before slicing to allow the crumb to set.

Serving Recommendations

  • Serve with:
    • A dollop of whipped cream or crème fraîche
    • A drizzle of vanilla custard or honey yogurt
    • A glass of sparkling wine, herbal tea, or cold brew coffee
  • Pairs beautifully with spring brunches, afternoon tea, or as a light summer dessert.

Nutrition Estimate

(Per slice, 1 of 8 slices)

NutrientApproximate Value
Calories280–320 kcal
Total Fat16g
Saturated Fat7g
Carbohydrates30g
Sugar18g
Protein5g
Fiber2g
Sodium180mg

Note: Nutritional values vary depending on exact ingredients and serving sizes.

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