Rustic Rhubarb Cake
This simple Rustic Rhubarb Cake is a great way to use up all that backyard rhubarb. This old-fashioned dessert will satisfy any rhubarb lover with layers of rhubarb and a crunchy almond sugar topping.
Servings: 10 servings
Calories: 365kcal
Equipment
Ingredients
- 2/3 cup unsalted butter at room temp
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 2/3 cups almond meal
- 3/4 cup all-purpose flour
- 2 tsp baking powder
- 14 oz rhubarb chopped
- Extra 4 tbsp sugar for topping
- 3 tbsp sliced almonds
Instructions
- Add the butter and 3/4 cup sugar to the bowl of an electric stand mixer and beat on medium speed until smooth and fluffy - about 4 minutes.
- Then add the vanilla extract and the eggs one by one, beating until combined after each addition.
- Add the almond meal, then sift in the flour and baking powder. Mix on a low speed until just combined.
- Spread half of the mixture into the bottom of your cake pan in an even layer, then top with half of the rhubarb and sprinkle over 2 tbsp of sugar.
- Top with the remaining batter, followed by the remaining rhubarb and sugar. Then scatter over the flaked almonds.
- Cover the cake pan with foil and bake for 1 hour, then remove the foil and bake for a further 15 minutes.
- Cool on a rack in the pan for 15 minutes, then remove and cool completely on a cooling rack.
Notes
See the post for additional pro tips and tricks.
Nutrition
Serving: 1 | Calories: 365kcal | Carbohydrates: 34g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 70mg | Sodium: 116mg | Fiber: 4g | Sugar: 21g