Rhubarb almond cake
Try our delightful rhubarb almond cake, where tart rhubarb meets the sweetness of almond paste. The crumb stays soft and moist thanks to crème fraiche and ground almonds, and the top turns wonderfully golden as it bakes. Served with vanilla custard, it is ready to enjoy with a cup of coffee or to place on the table when guests arrive.
Ingredients
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100 g
Butter, room temperature
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170 g
Sugar
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2
Eggs
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120 g
Flour
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120 g
Ground almonds
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1 tsp
Vanilla extract
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2 tsp
Baking powder
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100 ml
Creme fraiche or sour cream
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Filling
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4 stalks
Rhubarb
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1 tbsp
Sugar
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50 g
Almond paste
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To serve
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Custard
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Before folding the rhubarb into the batter, toss it lightly in a bit of flour. This helps the pieces stay evenly distributed in the cake rather than sink to the bottom as it bakes. It also helps absorb some of the extra moisture from the rhubarb, so the crumb stays soft and tender.
Once the batter is in the tin, lightly tap it against the counter a couple of times. This releases air bubbles caught in the mixture and helps the batter spread out evenly. It also creates a smoother top and a more even bake throughout.
Sprinkle almond flakes over the batter before it goes into the oven. As the cake bakes, they turn golden and form a thin, crisp layer on top. It gives the cake a lovely finish and makes it look even more inviting.
This recipe uses a ready-made vanilla custard as a quick and easy shortcut. If you have a bit more time, you can prepare it from scratch. Heat 500 ml of milk with 1 vanilla pod or 1 tsp vanilla extract until just below boiling. Whisk 4 egg yolks with 80 g sugar in a separate bowl, then slowly pour in the warm milk while whisking. Return it to the pan and cook over low heat, stirring constantly, until the custard thickens.
FAQ: Questions about rhubarb almond cake
No need to guess your way through this rhubarb almond cake. We have compiled the questions that often come up, along with helpful answers to make the whole recipe easier to follow.
Can I use frozen rhubarb in my rhubarb almond cake?
Yes, you can use frozen rhubarb for the rhubarb almond cake. Thaw it in a colander so the excess liquid can drain away, then pat it dry with kitchen paper before using it in the batter. This prevents the cake from becoming too wet and maintains the intended texture of the crumb.
How do I know when the rhubarb almond cake is done?
The rhubarb almond cake is done when the top turns golden, and the centre no longer looks wobbly. Insert a skewer into the middle to check; it should come out clean or with only a few soft crumbs.
How do I store rhubarb almond cake?
Store the rhubarb almond cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. You can also freeze the rhubarb almond cake by cutting it into portions, wrapping them tightly in cling film, and storing them in a freezer-safe bag or container for up to 2 months. That way, it is easier to grab a slice or two, and the cake thaws faster. When you fancy a piece of cake, defrost a slice in the fridge for a few hours or overnight. If you are short on time, let it sit at room temperature for about 1–2 hours.
Nutritional values per piece
Energy:
324 Kcal
| Energy distribution % | Nutritional values per piece | |
|---|---|---|
| Fibre | - | 5.1 g |
| Protein | 7.3 % | 5.8 g |
| Fat | 54.6 % | 20 g |
| Carbohydrates | 38.1 % | 30.4 g |
Treat yourself to a rhubarb almond cake
Turn on the oven and treat yourself to a delicious cake made with one of spring’s and summer’s best-loved ingredients. This rhubarb almond cake is a lovely way to make the most of rhubarb, pairing its tart flavour with sweet almond and vanilla in a cake that suits all sorts of occasions. Enjoy it as an afternoon treat or share it when friends and family come over.
When rhubarb is in season, one cake rarely feels like enough. Our rhubarb pudding cake, rhubarb meringue pie, and rhubarb cheesecake with rhubarb crisps are all waiting for their turn.
Soft and moist crumb enriched with ground almonds
Every slice of this rhubarb almond cake stays soft and tender, as ground almonds infuse it with a nutty richness. Ground almonds hold onto moisture far better than flour alone, helping the cake stay moist and tender even a few days after baking.
The secret to an even softer crumb and smoother texture is crème fraiche, though sour cream is a great alternative. It adds richness, helps create a more even texture, and brings a slight tang that works well with the sweet cake and tart rhubarb.
Tart rhubarb and sweet almond paste
Once you take a bite, the rhubarb and almond paste bring out the best in each other. The rhubarb pieces in the cake batter soften as it bakes, adding a tart note that complements the sweetness of the almond paste. Meanwhile, the almond paste melts into the top of the cake with a sweet, marzipan-like almond flavour. They create a lovely contrast between the tender cake, the soft rhubarb, and the richer almond paste topping.
Perfect for an afternoon break, served with vanilla custard
Set the table, pour the coffee, and bring out this extraordinary rhubarb almond cake. A simple break becomes far more indulgent with a slice like this in front of you. And when you pour over the vanilla custard, it gets even better, as it soaks beautifully into the cake, making every mouthful unbelievably sweet and creamy.
Get creative with the recipe
Our rhubarb almond cake is ready for a few playful tweaks if you feel like trying something new. Stir in a pinch of cardamom for a citrusy warmth, a bit of cinnamon for a deeper note, or a small splash of rose water, which pairs beautifully with the tart rhubarb.
You can also add other fruits with ease. Grate an apple into the batter for an especially moist crumb, or fold in strawberries for extra sweetness or raspberries for a sharper tang.
If you want to make the cake even more decadent, swirl some mascarpone into the batter for creamy little ripples. Chunks of white chocolate are another brilliant addition, as they melt into the cake, giving it a smooth, sweet finish.
Looking for more ways to use rhubarb? You can find plenty of inspiration in our easy and simple rhubarb recipes and rhubarb desserts, filled with ideas for both simple bakes and more indulgent treats. You can also read our article on how to cook with rhubarb.
