Rhubarb Cake Recipe with Almonds. Easy, Moist, Delicious

Tired of strawberry rhubarb pie? Try my rhubarb cake recipe with almonds. It is easy, moist and delicious. Cut a slice and enjoy with with a cup coffee and a friend!

I planted rhubarb in my garden several years ago because there are so many delicious possibilities when it comes to this ruby and green stalk vegetable. We are calling rhubarb a vegetable, aren’t we?  AND it comes back for up to 20 years!!! Seriously. I am going to be harvesting rhubarb for 20 years. So I BETTER come up with some delicious recipes.

This rhubarb cake recipe with almonds is so moist! I couldn’t believe it. No ice cream, creme anglaise, or whipped cream needed on top of this cake! There may look like there is a LOT of rhubarb in this recipe but when it bakes, the rhubarb shrinks and releases all the tangy flavors into the sweet batter. It is a perfect balance.

Rhubarb Cake Recipe Ingredients:

• 6-7 cups rhubarb, medium diced (about 6-7 foot long stalks)
• 1 stick butter
• 1 1/4 cups sugar
• 3 eggs
• 1 2/3 cups all purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup of sliced almonds

Directions:

Preheat oven to 425 F. Grease a 10 inch spring pan.

Mix flour, baking powder and salt. Set aside.

Cream butter with sugar for about 5 minutes. Yes. 5 minutes. Set a timer. You want the sugar and butter to become ONE.

Add one egg at a time until well incorporated.

Turn mixer on low and slowly add the flour mixture.

Don’t over mix.

Fold in the cut rhubarb and transfer batter to the springform pan.

Smooth the top. Sprinkle on the almonds.

Hint: place your springform pan on a sheet pan or wrap foil around it before placing in the oven. If your pan is not TIGHT it will leak and batter will drip on the bottom of the oven and burn. Your smoke alarms may or may not go off….not that I know from experience or anything.

Bake for about 35 minutes or until an inserted toothpick comes out clean.

Let cool on wire rack.

Rhubarb Cake Recipe

Once cool, run a butter knife around the edge of the pan before releasing the springform pan.

The almonds toast up nicely and add a lovely bite of crunch to this delicious cake.

Yield: 12 people

Rhubarb Cake with Almonds Recipe. Easy, Moist, Delicious

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Tired of strawberry rhubarb pie? Try my rhubarb cake recipe with almonds. It is easy, moist and delicious. Cut a slice and enjoy with with a cup coffee and a friend!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 6-7 cups rhubarb, medium diced (about 6-7 foot long stalks)
• 1 stick butter
• 1 1/4 cups sugar
• 3 eggs
• 1 2/3 cups all purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup of sliced almonds

Instructions

1. Preheat oven to 425 F. Grease a 10 inch spring pan.
2. Mix flour, baking powder and salt. Set aside.
3. Cream butter with sugar for about 5 minutes. Yes. 5 minutes. Set a timer. You want the sugar and butter to become ONE.
4. Add one egg at a time until well incorporated.
5. Turn mixer on low and slowly add the flour mixture.
6. Don’t over mix
7. Fold in the cut rhubarb and transfer batter to the springform pan.
8. Smooth the top. Sprinkle on the almonds.
9. Bake for about 35 minutes or until an inserted toothpick comes out clean.
10. Let cool on wire rack.

Notes

Hint: place your springform pan on a sheet pan or wrap foil around it before placing in the oven. If your pan is not TIGHT it will leak and batter will drip on the bottom of the oven and burn. Your smoke alarms may or may not go off....not that I know from experience or anything.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 346 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 67mg Sodium: 198mg Carbohydrates: 55g Fiber: 9g Sugar: 26g Protein: 8g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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