Description
A light and tender Almond Rhubarb Cake Delight that’s bursting with tangy rhubarb and the nutty richness of almond flour. This beautifully rustic dessert offers a perfect balance of sweet, tart, and buttery richness — ideal for spring and early summer gatherings. Moist, naturally gluten-free, and subtly aromatic, it’s a cake that celebrates seasonal simplicity with elevated flavor.
Ingredients
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1 cup almond flour
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1/2 cup all-purpose flour (or gluten-free blend)
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 teaspoon ground cardamom (optional)
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 teaspoon pure vanilla extract
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1/4 teaspoon almond extract
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1/4 cup sour cream or Greek yogurt
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1 1/2 cups chopped rhubarb (fresh or thawed if frozen)
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2 tablespoons sliced almonds (for topping)
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Powdered sugar (for garnish, optional)
Instructions
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Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
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Combine dry ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, salt, and cardamom.
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Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
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Add eggs & flavorings: Mix in eggs one at a time, then add vanilla, almond extract, and sour cream. Mix until smooth.
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Combine wet & dry: Gradually stir in dry ingredients until just combined.
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Add rhubarb: Fold in chopped rhubarb gently to distribute evenly throughout the batter.
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Pour & top: Transfer the batter into the prepared pan, smoothing the top. Sprinkle with sliced almonds.
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Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
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Cool & serve: Let cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving if desired.
Notes
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For an extra tangy flavor, toss rhubarb with 1 tablespoon sugar and let sit 10 minutes before adding to batter.
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This cake stores well covered at room temperature for up to 2 days, or refrigerated for 4–5 days.
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Substitute chopped strawberries or raspberries for rhubarb when out of season.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, European
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 290 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg