Print

Rhubarb-Almond Cake with Orange and Sliced Almonds Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

This Rhubarb-Almond Cake is a delightful blend of tart rhubarb and nutty almond flavors, baked into a moist and tender cake perfect for spring and summer gatherings. Featuring a light Greek yogurt batter enriched with fresh orange zest and cardamom, this cake boasts a unique, aromatic profile complemented by crunchy sliced almonds on top.

Ingredients

Cake Batter

  • 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup Greek yogurt
  • 1 tablespoon fresh orange zest
  • 3/4 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond meal
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. salt

Filling and Topping

  • About 3/4 lbs fresh rhubarb
  • 1/3 cup sliced almonds
  • 1 tablespoon granulated sugar (additional)
  • Powdered sugar, for dusting

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 10-inch springform pan with parchment paper, then spray the parchment and sides generously with non-stick cooking spray to ensure the cake releases easily.
  2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter with 1 cup of granulated sugar on medium-high speed until the mixture is light and fluffy—about 3 to 4 minutes. Scrape down the bowl as needed.
  3. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then mix in the Greek yogurt, fresh orange zest, vanilla extract, and almond extract to fully combine.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, almond meal, baking powder, baking soda, cardamom, and salt. Gradually add this dry mixture to the wet ingredients in the mixer, running it on low speed until the batter is thick and uniform with no visible streaks of flour.
  5. Prepare Rhubarb: Trim any leaves or tough ends from the rhubarb stalks. If thick, slice them lengthwise to thin them out. Cut rhubarb into pieces about 1 1/2 to 2 inches long for even layering.
  6. Assemble Cake Layers: Spread half of the cake batter evenly at the bottom of the prepared pan. Top with half of the rhubarb pieces, spacing about 1 inch between pieces and from the edges. Carefully spread the remaining batter over the rhubarb layer, then layer with the remaining rhubarb. Sprinkle sliced almonds evenly on top and finish with the remaining tablespoon of sugar.
  7. Bake the Cake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for about 15 minutes.
  8. Remove from Pan and Cool: Run a knife around the edge of the cake, release and remove the springform sides, and gently slide the cake off the pan bottom onto the wire rack to cool completely.
  9. Serve: Once cooled, dust the cake with powdered sugar if desired, slice, and serve.
  10. Storage: Store the cake in an airtight container at room temperature for up to 1 to 2 days to maintain freshness.

Notes

  • Using Greek yogurt adds moisture and a slight tang to the cake, balancing the sweetness.
  • Be sure to space rhubarb pieces to prevent the cake from becoming soggy.
  • Almond meal adds a subtle nuttiness and moisture to the crumb.
  • This cake is best enjoyed fresh within two days but can be lightly reheated.
  • The cake can be made in other pans, but baking time might vary slightly.

Find it online: https://simpleplatter.com/rhubarb-almond-cake-with-orange-and-sliced-almonds-recipe/