Rhubarb and Almond Cake

rhubarb cake

Rhubarb and Almond Cake

It’s wonderful to be able to take advantage of seasonal fruit and vegetables and rhubarb is one of my favourites. Technically it is a vegetable but in the US it is classified as a fruit: either way it’s delicious. Rhubarb is one of the first fruits (or vegetables) of the season, which is probably why it is always so great to see it in the Spring. And the fact that it is still around at the end of June makes it even better.

This cake has a lot to recommend it, not least of all the fact that it tastes delicious. As well as the fruit content some of the flour is replaced by ground almonds, so it must be almost healthy… It works as a slice of cake or as a dessert.

Recipe

Ingredients

400g rhubarb

Zest, and 2 tablespoons of juice of an orange

200g golden caster sugar

150g butter

2 eggs

75g SR flour

½ teaspoon baking powder

100g ground almonds

25g flaked almonds

Method

Chop the rhubarb into pieces and put into a bowl. Add the orange zest and juice and sprinkle 50g of sugar over it and mix. Leave for around 30 minutes.

rhubarb

Leave to macerate while you prepare the cake

Set the oven to 190ºC.

Grease, and line the base of, a 9″ springform cake tin.

Beat the remaining sugar and butter together until soft and creamy and then add the eggs, one at a time.

Fold in the flour, baking powder and ground almonds.

Stir the rhubarb, including the juice, into the cake mixture and spoon into the prepared tin.

rhubarb cake

Put the mixture into the tin

Level gently and sprinkle over the flaked almonds.

rhubarb cake

Sprinkle the flaked almonds over the top

Bake for around 25 minutes at 190ºC, then reduce the temperature to 180ºC and cook for another 20-25 minutes, until firm.

Allow to cool in the tin for around ten minutes and then turn out onto a wire cooling rack.

rhubarb cake

Rhubarb cake

And if, by any chance, you don’t finish this cake in one go, it keeps really well.



Categories: Baking, Cakes, Desserts, Fruit, Recipes, Vegetables

Tags: , , , , , , , , ,

13 replies

  1. Wow this looks delicious, would happily sample.

  2. I never really thought about the distinction between rhubarb being a fruit or vegetable. I think it’s a vegetable over here in Australia but it combines so well with fruit and it stews like fruit… I completely get the muddle (much like avocadoes and tomatoes I guess!). This is a gorgeous tart. Love the golden almond crust!

  3. I love rhubarb. This sounds, and looks, delicious.

  4. Almond + Rhubarb! MY…it’s the best. I don’t really care if it is classified as a vegetable or a fruit when it tastes so amazing..so call it what they like.

    Beautiful cake! I’ll love to make it some time when I can find rhubarb.

  5. My dad would love this!

  6. Thanks for the recipe. I have LOTS of rhubarb. A new recipe to use it is always welcome

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