Go Back

Rhubarb-Almond Cake

Almond cake with bright pink rhubarb arranged on top, baked until golden and tender with a clean toothpick finish. This spring baking favorite combines buttery almond flavor and rhubarb pieces for a moist, sliceable cake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling 30 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: European
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Wet ingredients
  • 1 cup butter Softened.
  • 1 cup sugar
  • 3 eggs Room temperature helps batter mix smoothly.
  • 1 tsp almond extract
  • 0.5 cup milk
Dry ingredients
  • 1.5 cups all-purpose flour
  • 1 cup almond flour
  • 2 tsp baking powder
  • 0.5 tsp salt
Topping and fruit
  • 3 cups fresh rhubarb Cut into 1-inch pieces.
  • 0.25 cup sliced almonds
  • powdered sugar For dusting.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9-inch springform pan.
  2. Cream butter and sugar until fluffy, then beat in eggs one at a time and add almond extract.
Mix batter
  1. Whisk together all-purpose flour, almond flour, baking powder, and salt.
  2. Add the dry ingredients to the butter mixture alternating with milk, mixing until just combined.
Assemble and bake
  1. Pour batter into the prepared pan and arrange rhubarb pieces on top, pressing slightly into the batter.
  2. Sprinkle sliced almonds over the top, then bake for 45-50 minutes at 350°F until golden and a toothpick comes out clean.
Cool and finish
  1. Cool the cake in the pan for 30 minutes.
  2. Remove from the pan, dust with powdered sugar, and serve.

Notes

For clean slices, cool completely before cutting, or chill for a short time to firm up the crumb. Store covered in the fridge for up to 4 days; freeze slices for up to 2 months. For an almond-meets-diet swap, replace milk with unsweetened almond milk and use plant-based butter (same amount) for a dairy-free version.