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Anytime Rhubarb Almond Cake

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Anytime Rhubarb Almond Cake is an easy-to-make, moist, and tender dessert recipe perfect for springtime and rhubarb season. Featuring a delicate almond flavor complimented by the tangy and slightly sweet taste of rhubarb.

Front view of sliced Rhubarb Almond Cake on a white and white plate.

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Beautiful pink and red colors make it a beautiful and delicious snack cake to enjoy… Anytime! Be that a holiday dessert, like Easter or Mother’s Day, teatime, brunch, or after dinner. Or simply when you’re craving something sweet.

And the colors? Oh my. It’s like spring time in cake form. Pink and red hues of rhubarb make this traditional almond cake even more special.

Whether you are a fan of rhubarb or just looking for a new dessert to try, this anytime rhubarb almond cake is sure to become a new favorite in your recipe collection.

Front view of Rhubarb Almond Cake serving topped with rhubarb, sliced almonds and powdered sugar

What to Love About This Almond Cake

  • Delicious almond flavor with sweet and tart rhubarb
  • Easy and simple ingredients
  • Pretty enough for holidays and teatime, but simple enough for snacking

What is an Anytime Rhubarb Almond Cake?

Anytime cakes are easy-to-make snack cakes that can be enjoyed… anytime and for any occasion. Be that an unexpected visitor at your door, a Spring Afternoon Tea, Sunday cake with coffee, an afternoon snack… or even for a special occasion.

Rhubarb pieces decorate the top of the cake making it both beautiful and delicious!

More “Anytime” Cakes at 31Daily!

Top view of sliced Rhubarb Almond Cake ready for serving with a cup of tea
China Pattern: Royal Crown Derby, Grenville

Teatime Cake

Almond cakes are particularly well suited to afternoon tea. The flavors pair well with Earl Grey Tea, black teas, or even green tea, chamomile, or Ceylon Cinnamon.

As I mentioned in our reader favorite Almond Cake recipe, “Similar versions of almond cakes, called Bolo de Amêndoa, were often served for afternoon tea in the Portuguese Royal Court. Queen Catherine is credited with bringing the ceremony of afternoon tea to the court in the 17th century.”

Are you ready to make this delicious cake? Me too, again!

Top view of just baked Rhubarb Almond Cake on a white cake stand with silver server

Rhubarb Almond Cake Ingredients

Ingredient measurements are in the recipe card below, but here is what you will need:

  • All-purpose flour
  • Almonds: Blanched, sliced almonds for grinding into meal and for topping on the cake. Almond flour works for the meal if desired.
  • Baking powder and salt for leavening and flavor
  • Butter, softened to room temperature
  • Granulated sugar
  • Almond and vanilla extracts
  • Large eggs, at room temperature
  • Sour cream
  • Powdered sugar for serving


  • Rhubarb, cut into pieces to decorate the top of the cake in your chosen pattern
  • Sliced almonds
  • Granulated sugar
  • Confectioners’ Sugar for serving (optional)
Top view of unbaked Rhubarb Almond Cake in 9-inch springform pan

How to Make Rhubarb Almond Cake

Step-by-step instructions are in the recipe card below, but this will give you a brief overview of how to make this simple “Anytime” cake.

  1. Preheat the oven to 350° degrees and butter or coat the pan with baking spray.
  2. Grind the almonds then add the dry ingredients to a bowl. Set aside.
  3. Cream the butter and sugar together until light. Beat in the eggs, extracts, and sour cream.
  4. Stir in the dry ingredients until just mixed.
  5. Transfer batter to the pan and smooth the surface. Top with rhubarb, creating your desired pattern. Sprinkle with almonds and sugar.
  6. Bake 40 minutes to 1 hour, or until the top is golden and springs back when lightly pressed.

Kitchen Equipment Needed

This is the kitchen tools I use when making this cake:

  • Electric mixer or stand mixer to cream the butter and sugar.
  • Mixing bowls
  • Nut grinder for the almonds. I like to use a coffee grinder but you can skip this if you’re using almond flour instead.
  • 9-inch springform pan (I like to use a nonstick pan)
  • Spatula for smoothing the batter
Side view of sliced Rhubarb Almond Cake with a fork and white field daisies


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Front view of sliced Rhubarb Almond Cake on a white and white plate.

Anytime Rhubarb Almond Cake

Anytime Rhubarb Almond Cake is an easy-to-make, moist, and tender dessert recipe perfect for springtime and rhubarb season.
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 14 servings


  • 2 cups all-purpose flour
  • 1/2 cup blanched sliced almonds (plus more for garnishing top of the cake)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter softened, plus more for buttering pan
  • 1 ½ cups granulated sugar
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 1 cup sour cream


  • 1/2 lb. rhubarb halved horizontally and cut lengthwise if thick
  • 1/4 cup sliced almonds
  • 2 tablespoons granulated sugar


  • Preheat the oven to 350° degrees. Butter sides and bottoms of a 9-inch springform pan (or use nonstick cooking spray).
  • In a spice or nut grinder (or food processor or blender), pulse the almonds until finely ground. Then in a medium bowl, combine the flour, ground almonds, baking powder, and salt. Set aside.
  • With an electric mixer or stand mixer, cream the butter and sugar until light and fluffy; about 5 minutes. Beat in the eggs, one at a time, until mixed, then add the almond and vanilla extracts along with the sour cream.
  • Beat in the flour mixture just until mixed with no dry flour streaks.
  • Transfer the dough to the springform pan and smooth the batter with a spatula. Top with rhubarb, creating your desired pattern. Sprinkle with almonds and 2 tablespoons of granulated sugar.
  • Bake 40 minutes to 1 hour, or until the top is golden and springs back when lightly pressed. During the last 10 minutes of baking, place a sheet of parchment paper over the cake if it is browning too quickly. Cool in the pan on a wire rack for 10 minutes before removing the sides of the pan. When ready to serve, sift powdered sugar on top and slice into wedges.



Calories: 324kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 272mg | Potassium: 98mg | Fiber: 1g | Sugar: 22g | Vitamin A: 494IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Cake, Dessert
Cuisine: American
Keyword: almond cake, almond snack cake, almond tea cake, anytime cake


  1. Hi Stephanie
    I was wandering about cooking the rhubarb with sugar a little and pour over batter. I’m thinking if not the rhubarb will be a little crunchy.

    1. Hi Janice, I’ve not precooked the rhubarb in this cake recipe before, but it could work. I haven’t found the rhubarb to be crunchy because it spends a good amount of time in the oven. I also use smaller size rhubarb and chop them small. If you do give them a head start, I might cook just until they begin to soften— adding sugar is a great idea!! Or, making a sauce with the rhubarb and sugar and serving over the top sounds delicious too. I’d love to hear how you made it!

      1. Thanks Stephanie! I will let you know what I do. I will definitely make it, sounds really yummy!!

  2. Hi Stephanie. Can I replace the flour in this recipe with almond flour to make it kosher for Passover? And if so, would it be an equivalent swap in terms of the amount of almond flour I should use? Thanks!

    1. Hi Vicki! I have not tested this recipe using almond flour exclusively. It’s a great idea and I hope to get that tested really soon! However, in theory, the ratio of traditional flour to almond flour is usually a 1:2. Almond flour can carry more moisture, which is why we usually need to add more of it to recipes. When I test this, I will begin by using a 1:1 ratio (2 cups in this recipe) of almond flour. Then if the batter is too watery, I’ll add up to another 1 cup of almond flour. The rest should be exactly the same.

      By the way… I love the idea of this for Passover!

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