Rhubarb-almond cake: refreshing slices of rhubarb scattered in a sweet, moist, and nutty cake.
Rhubarb is a phenomenon! It’s actually a veggie but legally a fruit, it’s quite tart, and there is this fuzzy feeling you get on your teeth… None if these say best dessert ingredient ever but for me, it’s the ultimate spring treat.
This rhubarb-almond cake got me a bit into trouble. I can’t keep my hands off it and no one else can either. I made it for a dinner party last Saturday but it was all gone by the time my guests arrived. Darn! But I swear I had partners in crime this time. The other day I burned it quite a bit but we didn’t mind eating around the charred areas and it was still so very good. I ate two big pieces while taking these pictures and as soon as I finished I put it in the freezer to stop myself from eating the whole cake. It’s one of these cakes you put on a plate and turn around to find it already gone.
The rhubarb-almond cake is best eaten the day it is baked as the juice from the rhubarb can leech into the cake making it a bit soggy but will be still tasty the second and third day. Try to find hothouse rhubarb which is available early spring because the stalks are tender and sweeter than the ones grown outdoor.
- 55 g / 4 tablespoons unsalted butter
- 115 g/ ½ cup cream cheese
- 150 g / ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 tablespoons amaretto liquor
- 150 g / 1 ¼ cups almond meal
- 30 g / ¼ cup corn starch
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 250 g / 2 cups rhubarb, thinly sliced
- 2 tablespoons granulated sugar
- Preheat your oven to 150 C / 300 F and grease your round cake pan preferably springform pan (23 cm / 9 inches).
- In a medium bowl measure almond meal, corn starch, baking powder, and salt. Stir well and set aside.
- In the bowl of your electric mixer with the paddle attachment (or with a hand mixer) cream the butter, cream cheese, and sugar until smooth (about 3 minutes). Add eggs, one at a time and beat well after adding each. Pour in the vanilla extract and amaretto liqueur and mix once more.
- Add the almond mix and beat briefly. If necessary scrape down the batter from the bowl sides.
- Transfer the batter into prepared cake pan, smooth the top with a spatula or the back of a spoon and distribute the rhubarb slices evenly on top of the batter. Press gently and sprinkle with 2 tablespoons sugar and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Place your cake on a wire rack and let cool for 10 minutes before you remove the cake from the pan and cool completely.